Estofado

Sourced from "Three Generations of Chilean Cuisine" by Mirtha Umana-Murray. Posted for ZWT 7 Alino is a herb mix (see my "Alino - Chiliean Herb Mix")

• Ready In: 2 hrs 10 mins
• Serves: 4-6

Ingredients

• 1  kg rump roast, cubed
• 3  tablespoons olive oil
• 1  onion, finely chopped
• 1  carrot, sliced
• 1  capsicum, red, finely chopped
• 6  mushrooms, sliced
• 3  garlic cloves, finely chopped
• 6  peppercorns, black
• 1⁄2 teaspoon  alino mixed herbs
• 2  bay leaves
• 1⁄2 cup port wine
• 1  tablespoon soy sauce
• 1⁄2 cup  beef stock
• 1 (440 g) can tomatoes
• 400  g  beans, green

Directions

1. Preheat oven to 325 degrees.
2. In a large casserole with a lid, heat the oil and brown the beef. Add onion, carrot, pepper, mushrooms, garlic, peppercorns, alino, and bay leaf. Saute for 5 minutes.
3. Add port, soy sauce, beef stock and tomatoes. Cover and transfer to oven for 1 1/2 hours.
4. Add green beans and cook for 15 minutes. Serve with rice or potatoes.