2 pounds beef stew meat, cut into 1 inch cubes
3 oranges, juiced
1/4 cup white wine
1 teaspoon hot pepper sauce
1 teaspoon vegetable oil
2 bay leaves
2 cloves garlic, crushed
1 teaspoon paprika
1/4 teaspoon ground allspice
salt and ground black pepper to taste
Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight.
Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed.