Prepare the pineapple.
Puree one third of the pineapple in its juice. Dice the other two-thirds of the pineapple.
Dice the beef and massage the freshly ground black pepper and seasalt into the meat.
Peel and cut the onions and garlic.
Heat the oil in a pan (preferably a Dutch oven).
Fry the meat (if necessary in a few batches) until golden brown.
Add the onions and garlic and fry for a short while longer.
Turn down the heat.
Add the Port wine and the pureed pinapple, the brown sugar and half of the cubed pineapple.
Leave to simmer for a couple of hours.
Let the moisture evaporate, but if the stew gets too dry: add some water, Port or pineapple juice.
Add the rest of the pineapple cubes 15 minutes before serving.
This delicious beef stew is an homage to Portugal and the beautiful Ana! I hope you will enjoy!