Perhaps your new favorite bean dish:
Rinse the beef under cold running water, dry well with paper towels. Dust the meat with flour on both sides.
Heat half of the chicken fat or oil in a large Reindl with a tight-fitting lid over medium-high heat. Sear the beef for 5-7 minutes until the underside is well browned, then turn to the other side and roast for another 4-5 minutes until the other side is browned. Transfer to a plate and set aside.
Add the remaining chicken fat or oil and onions to the saucepan.
Sauté for 3-5 minutes until the onions are soft and starting to color. Stir in the garlic and sauté heartily for 1 more min. Add the tomatoes with the juice and stir to break up the tomatoes and release the juices. Add pureed salt, chilies, mango, cinnamon stick, bay leaves, chili spice and honey and do 2-3 min, stirring frequently.
Repeatedly mold the beef into the Reindl and add enough water to just cover the meat. Cover tightly and steam for 1 1/2 hours over medium heat. (Check occasionally to make sure there is enough water left. ) Add sweet potato chunks, carrots, plums and beans.
Cover and steam over medium heat for another half hour. Add a tiny bit of water if necessary.
Place the meat in a deep serving dish. If the sauce is too thin,
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