Instructions

1. Marinate the beef in the port and peppercorns for an hour or overnight. Drain. Set aside used marinad
2. Heat half the olive oil in a heavy bottomed pan and brown the meat in batches. Set aside browned meat.
3. Sauté the garlic in the remaining oil in the saucepan. When it turns golden, add the onion and cook, over a medium heat for about 5 minutes.
4. Pour the port marinade to de-glaze the pan. Cook on high heat until the liquid is reduced.
5. Put back the cooked beef in the saucepan. Toss for about 3 minutes together.
6. Add the tomatoes, water, bay leaves, salt & pepper. Bring to a boil and simmer with the cover on for 2 hours or until beef is tender. Add hot water if the sauce is drying up.
7. Add potatoes and carrots. Simmer for 15 minutes.
8. Add grilled peppers, olives and ham pate. Cook for another 15 minutes.
9. Serve with mounds of basmati rice.