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Put the cubed meat into a bowl and add the vinegar, salt and pepper.
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Set aside for 30 to 40 minutes. Drain the meat, saving the liquid,
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and pat it dry.
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In a large heavy saucepan, heat the oil over medium heat. When it is
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hot, add the chiles. Stir for a few seconds or until they swell and
|
darken. Remove chiles with a slotted spoon and set aside. Put as many
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cubes of meat into the pan as will fit without crowding.
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Brown the meat on all sides and repeat until all of the meat is
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browned. Remove meat from pan.
|
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Put the onion and garlic into the pan and cook for 2 minutes,
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scraping up any pan juices. Put in the black peppercorns, cinnamon
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and bay leaves. Stir and cook another minute. Return the meat to the
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pan with its accumulated juices, the chiles, the reserved marinade
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and the tomato paste. Stir and cook for 1 minute. Add 2 cups water
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and bring to a boil. Cover, turn the heat to low and cook for 15
|
minutes.
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Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When
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the meat has cooked for 15 minutes, add the potatoes. Cover and
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continue to cook for 45-60 minutes or until the meat is tender. Seed
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the bell pepper and cut it into 1/4-inch wide strips. When the meat
|
is tender, put the peppers and olives into the stew. Stir and cook
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another 3-5 minutes.
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Joyce Jumpering writing in the San Jose Mercury News, 5/19/93.
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