1/2 cup pure Spanish olive oil
2 pounds boneless chuck, cut into 1-inch cubes
1 large onion, finely chopped
1 large green bell pepper, seeded and finely chopped
4 cloves garlic, finely chopped
2 teaspoons salt
1 tablespoon paprika
2 bay leaves
1/4 teaspoon dried oregano
1 cup drained and chopped canned whole tomatoes
1 cup water
4 large all-purpose potatoes, peeled and cut into 1-inch dice
1/4 cup brine-packed Spanish capers, drained
1/4 cup green olives
In a large saucepan, heat the oil over medium heat until fragrant, then add the meat and brown on all sides. Add the onions, bell pepper and garlic, and cook, stirring, over low heat until the onion is tender, 6-8 minutes. Add the remaining ingredients, except for the potatoes and capers, and cook, covered, for 1 hour. Add the potatoes and capers and cook another hour, until the meat and potatoes are tender. If extra liquid is needed, add water as necessary. Add green olives. Transfer to a deep serving bowl and serve immediately. Makes 6-8 servings.
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