Cut the two shallots and two cloves of garlic in slices.
Heat the olive oil in the cooking pot and add the shallots, garlic and beef. Bake everything until brown and caramelized. This will take about 10 minutes.
Then it is time to add the chopped tomatoes, 500 ml water (you can use the can for this ;)) and the stock cube. Bring this all to a boil and let it cook for 2 hours.
In the meantime, you can already cut the fresh pineapple in cubes.
Drain the soaked beans and add those to the stew. Let the stew cook for another hour. If you don't have any dried beans, you can also use a can of pre-cooked beans. However if you use those, add them when the beef is completely tender. Adding those beans before will result in a more porridge like dinner!