| Step one: | Put the cubed meat into a bowl and add the vinegar , salt and pepper. |
| Step two: | Set aside for 30 to 40 minutes. |
| Step three: | Drain the meat , saving the liquid , and pat it dry. |
| Step four: | In a large heavy saucepan , heat the oil over medium heat. |
| Step five: | When it is hot , add the chiles. |
| Step six: | Stir for a few seconds or until they swell and darken. |
| Step seven: | Remove chiles with a slotted spoon and set aside. |
| Step eight: | Put as many cubes of meat into the pan as will fit without crowding. |
| Step nine: | Brown the meat on all sides and repeat until all of the meat is browned. |
| Step ten: | Remove meat from pan. |
| Step eleven: | Put the onion and garlic into the pan and cook for 2 minutes , scraping up any pan juices. |
| Step twelve: | Put in the black peppercorns , cinnamon and bay leaves. |
| Step thirteen: | Stir and cook another minute. |
| Step fourteen: | Return the meat to the pan with its accumulated juices , the chiles , the reserved marinade and the tomato paste. |
| Step fifteen: | Stir and cook for 1 minute. |
| Step sixteen: | Add 2 cups water and bring to a boil. |
| Step seventeen: | Cover , turn the heat to low and cook for 15 minutes. |
| Step eighteen: | Meanwhile , peel the potatoes and cut them into 1 inch cubes. |
| Step nineteen: | When the meat has cooked for 15 minutes , add the potatoes. |
| Step twenty: | Cover and continue to cook for 45-60 minutes or until the meat is tender. |
| Step twenty-one: | Seed the bell pepper and cut it into inch wide strips. |
| Step twenty-two: | When the meat is tender , put the peppers and olives into the stew. |
| Step twenty-three: | Stir and cook another 3-5 minutes. |
| Step twenty-four: | Joyce jumpering writing in the san jose mercury news , 5/19/93 |
Yahoo! Bookmark