I have had many requests for this Portuguese inspired African beef stew which is similar to the Azorean braised beef recipe in my book, Portuguese Homestyle Cooking.

This recipe is adapted from Patrick Fish in South Africa

• 2 tb spoons olive oil
• 2 tb butter
• 2 1/2 pounds beef rump roast, cut into 1-inch cubes
• 2 cups coarsely chopped Spanish or yellow onions
• 1-2 tablespoons hot pepper paste or substitute chopped stemmed  chili peppers, or hot sauce, etc. to taste (watch the degree of hotness ) 
• 4 cloves garlic, smashed
•  1 bay leaf
• 2 cups red wine or 1 cup wine and 1 cup water or beef stock
• about 18 to 24 black olives (to your liking)
• 1/4 cup flour mixed with 1/4 cup water
• coarse salt as needed
• fresh ground black pepper

1. Melt the butter into the oil using a heavy bottom dutch-oven pot.Working in small batches, brown the cubes on beef on all sides and transfer to a plate.

2.  Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions.  Mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf..

3.  Cook 1 minute until it becomes aromatic. Return the meat to the pot, along with the olives.  Pour in the wine or combination so that it just comes over ther meat.

4.Bring to a boil over medium -high heat.  Reduce the heat to medium-low and cover.  Simmer for 1 hour. 

5. Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well. 

6.  Mix the flour with cold water, making a slurry and stir into the pan.  Cover and simmer for about 1/2 to 1 hour more, until very tender.

This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.