- 1 pound sirloin tips, cubed
- 1 onion, chopped
- 1 stalk celery, chopped
- 2 potatoes, peeled and diced
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1 bay leaf
- 1 (16 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon ground cumin
- 1 1/2 teaspoons crushed red pepper flakes
- 1 teaspoon brown sugar
- 1 tablespoon hot pepper sauce
- 1 (15 ounce) can navy beans
- In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
- Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
- Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.