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Chilean   -   Estofado   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

Description
Ingredients
  • 2 Pounds Rump Roast -- cubed
  • 3 Tablespoons Olive Oil
  • 1 Large Onion -- finely chopped
  • 1 Large Carrot -- sliced
  • 1 Large Red Bell Pepper -- finely chopped
  • 6 Large Mushroom -- sliced
  • 3 Cloves Garlic -- finely chopped
  • 6 Large Black Peppercorns
  • 1 Pinch Alino
  • 1 Medium Bay Leaf
  • 1/2 Cup Port Wine
  • 1 Tablespoon Soy Sauce
  • 1/2 Cup Beef Stock
  • 1 Large Can Of Plum Tomatoes
  • 1 Package Green Beans, Frozen
Directions Preheat oven to 325 degrees. 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 10 minutes. Serve.
Serves 6
Time to Make 0:00



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