Sourced from "Three Generations of Chilean Cuisine" by Mirtha Umana-Murray. Posted for ZWT 7 Alino is a herb mix (see my "Recipe #456195")
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.
Add port, soy sauce, beef stock and tomatoes. Cover and transfer to oven for 1 1/2 hours.
Add green beans and cook for 15 minutes. Serve with rice or potatoes.