Chilli with beef

Preparation:

Preparation: Soak the beans in a bowl full of water overnight. Cut the beef into cubes. Remove the seeds and internal white membranes from the peppers and chillies. Chop the chillies, the yellow pepper, the green one and a red pepper into small pieces; blend the pulp of the two remaining red peppers and pass the puree obtained through a sieve. Place the meat in a pan with 30 g of butter and two tablespoons of olive oil and brown it evenly over high heat, moving it with a steel spatula. Melt the rest of the butter in a large saucepan and fry the onions cut into small pieces and the garlic cloves over moderate heat for 2-3 minutes. In a saucepan, heat 1 tablespoon of oil, mix in the tomato concentrate, then add it to the sautéed onion and garlic. Also add the tomato puree, the chillies, the previously browned meat, the basil, the bay leaf, the cane sugar, the necessary salt and a generous grind of white pepper. Wet everything with the beef stock and put it in the preheated oven (200 degrees) for an hour. Meanwhile, brown the corn kernels in a pan with a spoonful of oil over low heat for 4-5 minutes; drain the beans. When there is fifteen minutes left before cooking is finished, add the pieces and the pepper puree, the beans and the corn to the stew. Finish cooking and serve piping hot.