CARNE CON PAPAS, CUBAN BEEF AND POTATO STEW

Steps:

• 1. Season chunks of beef or veal meat with salt and pepper and garlic powder.
• 2. Heat olive oil in the a heavy pot that has a tight fitting lid. Saute your meat in the oil for about 5 minutes.
• 3. Add onions, green peppers, mashed garlic, and parsley continue to saute until onions and pepper are limp.
• 4. Next add wine, raisins, bay leaves, olives and tomato sauce. Stir well continue to cook for about 5 more minutes over a medium flame.
• 5. Next reduce heat or flame to low add the water, the mashed tomatos, capers, seasonings, cumin, oregano, pepper, more salt,and packet of Goya Seasoning. cover with the lid on a low flame let meat cook for 1 hour or more until meat is almost fork tender.
• 6. When the meat is almost tender add your potatoes, balsamic vinegar, a little more water perhaps another half cup; adjust the seasonings salt and pepper. Cover again and slow cook until potatos are fork tender.
• 7. You may have to add a little more water in a few increments until potatoes are done. Each time you check to see if potatoes are done you check to make sure sauce has not dried up. You add a little more water, mix and spoon sauce over everything almost as if basting every 20 minutes or so until potatoes are cooked through. Serve with white rice and a salad and some crusty Cuban bread if Cuban bread is not available use Italian, or French bread. Enjoy delicious Carne con Papas!