Trinchado (Beef Cubes in a Red Wine Sauce)

Ingredients:

50ml Worcester sauce
1 cup red wine
4 cloves crushed garlic
1 bay leaf
salt and pepper to taste
1 teaspoon paprika
1/2 teaspoon peri peri
3 small red chillies chopped with the seeds
Butter and oil for frying
1 kg rump steak cubed
3 tablespoons flour
1 large onion finely chopped
1/2 cup of beef stock.
Water
Black olives

Method:

Make a marinade with the Worcester Sauce, red wine, garlic, bay leaf, salt, pepper, paprika, peri peri and chillies.
Put the beef into a big zip lock plastic bag and pour in the marinade.
Place the bag in the fridge for a few hours - overnight is ideal but if you're like me and only think of tonight's supper today, marinade for about 4 hours.
Remove the beef cubes into a colander and leave to drain.  Pat the beef dry with kitchen paper towel.  (You are going to fry the beef and you don't want it to stew)
Heat the butter and oil in a large pot until really hot.
Fry the beef cubes in batches for a few minutes until brown.  Set the beef aside in a dish.
Add the onion to the pot and brown.
Add the beef stock.
Strain the marinade and stir in the flour.  ( I use a whisk)
Add the marinade to the pot and stir so that you don't get lumps.
Add water to make a good amount of sauce. (This is not a thick sauce by any means)
Simmer the sauce for 10 minutes. Keep adding water if it gets too thick.
Remove the pot from the stove and return the meat cubes and any juices to the pot.
Coat the beef with the sauce.
Toss in a few black olives - nice but not essential.
Serve in a bowl with lots of sauce and crusty Portuguese bread.

I like really hot and spicy Trinchado, but if you're not into very hot food, remove the seeds from the chillies and leave out the peri peri.