Carne con Papas
2 Tablespoons olive oil
1 onion, chopped
4 garlic clove, minced
2 pounds lean stewing beef, cubed (*)
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup dry sherry
2 8 ounce cans tomato sauce
1 green pepper, chopped
2 bay leaves
2 Tablespoons red or white wine vinegar
A few pimento-stuffed green olives (optional)
2 Tablespoons capers (optional)
5 potatoes, peeled and quartered
Salt and fresh ground black pepper
White rice, to serve
(*) you can sub with the small albondigas
Heat the olive oil over medium heat in a large, deep, lidded frying pan.
Add in the onion and fry until transparent. Add in the garlic and fry briefly.
Add in the beef and fry until browned on all sides.
Add in the cumin and oregano, mixing well.
Fry for 2-3 minutes then add in the sherry, tomato sauce, green pepper, bay leaves, vinegar, olives and capers. Add in enough water to just cover the meat.
Bring to the boil, then reduce the heat, cover and simmer for 1 or 1-1/2 hours until the beef is tender, adding more water if necessary.
Uncover the stew and add in the potatoes. Season with salt and freshly ground pepper.
Cover the stew and simmer until the potatoes are nearly cooked through.
Uncover and simmer until the potatoes are tender and serve with white rice.
If using meat balls (albondigas) instead of cubed beef, you might not have to cook as long if you make them small and brown the albondigas well at the start.