Carne con Papas

By MiamiChick

Ingredients

• 1/2 cup EVOO
• 2 Pounds Boneless Chuck cut into 1 inch cubes
• 1 Large Onion finely chopped
• 1 Large Bell Pepper finely chopped
• 4 Cloves Garlic
• 2 Teaspoons Salt
• 1 Tablespoon Hot Paprika
• 2 Bay Leaves
• 1/4 Teaspoon Dried Oregano
• 1 Cup Petit Dices Tomatoes
• 1 Cup Dry Sherry
• 1 Cup Beef Stock
• 4 Large Potatoes
• 1/4 Cup Spanish Capers
• 1/4 Cup Minced Fresh Parsley
• 1/2 Cup Drained Canned Sweet Peas

Preparation

Step 1

In a large saucepan heat the oil over medium heat, brown the meat on all sides. Addd the onions, bell peppers, garlic and cook stirring over low heat. Add the remaining ingredients except for the potatoes, capers and garnishes. Cook covered for one hour.
Add the potatoes and capers and cook for another hour until the meat and potatoes are tender. If extra liquid is needed add equal parts sherry and broth.
Transfer to a deep serving dish and sprinkle with the peas and parsley.