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Fast: 1¾ hours Slow: 7½ to 8½ hours
This beef stew from South Africa, called trinchado, likely originates with the Portuguese in neighboring Mozambique and Angola. Worcestershire sauce—though neither South African nor Portuguese—is a common ingredient for the dish. It adds its characteristic savory-sweetness, while brandy brings a touch of fruitiness, fresh chilies spice things up and olives offer brininess. The result is a hearty stew with layers of bold flavor. Serve with warm crusty bread, or do as they do in South Africa and offer french fries alongside.
pounds boneless beef short ribs, trimmed and cut into 1-inch chunks
cup worcestershire sauce
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