Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: 4 Servings
- 1 yellow or white onion
- 4 cloves garlic
- 2.2 lbs (1 kg) veal or beef (stew meat cut into chunks)
- 4-5 Tbsp (approximately) flour for coating meat
- 5-6 Tbsp Spanish virgin olive oil
- 2 bay leaves
- 20 whole black peppercorns
- 1/2 tsp thyme
- 1-2 parsley stems
- 2 cups (500 ml) white wine
- 1 Tbsp red wine vinegar
- 1 lb (500 gr) potatoes
- 1 sweet green pepper
- 2 cups (500 ml) Spanish virgin olive oil for frying
Peel and slice onion and garlic into thin strips. Chop parsley. Set aside.
Pour flour and a tsp salt onto a large dinner plate and mix together. Pour a few tablespoons of Spanish olive oil into a large pot or casserole dish and heat on medium. Pat dry meat and dredge through flour.
When oil is hot, brown meat on all sides. Add onion and garlic. Sauté for 3-5 minutes. Add the rest of the ingredients, except potatoes and green pepper. Adjust salt to taste. Stir well. Cover and simmer for 60-90 minutes.
Pressure Cooker Note: If using a pressure cooker, once all ingredients have been added to the pot, close lid and bring to high pressure. Then lower heat and cook for 20-25 minutes.
While the stew is cooking, peel potatoes and fry in a large frying pan. Read details on how to make home-fried potatoes in Fried Potatoes-Patatas Fritas. When potatoes are done, remove from pan and drain on a paper towel.
Remove stem and seeds from pepper. Cut into long strips. Pour oil into small frying pan. (Oil should be about 1/4-inch deep in the pan.) Heat the oil on medium heat and fry peppers until soft.
When meat is tender, place potatoes and peppers into wide, shallow bowls and ladle stew into bowls.