-
1
Put the cubed meat into a bowl and add the vinegar, salt and pepper.
-
2
Set aside for 30 to 40 minutes.
-
3
Drain the meat, saving the liquid, and pat it dry.
-
4
In a large heavy saucepan, heat the oil over medium heat.
-
5
When it is hot, add the chiles.
-
6
Stir for a few seconds or until they swell and darken.
-
7
Remove chiles with a slotted spoon and set aside.
-
8
Put as many cubes of meat into the pan as will fit without crowding.
-
9
Brown the meat on all sides and repeat until all of the meat is browned.
-
10
Remove meat from pan.
-
11
Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices.
-
12
Put in the black peppercorns, cinnamon and bay leaves.
-
13
Stir and cook another minute.
-
14
Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste.
-
15
Stir and cook for 1 minute.
-
16
Add 2 cups water and bring to a boil.
-
17
Cover, turn the heat to low and cook for 15 minutes.
-
18
Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes.
-
19
When the meat has cooked for 15 minutes, add the potatoes.
-
20
Cover and continue to cook for 45 to 60 minutes or until the meat is tender.
-
21
Seed the bell pepper and cut it into 1/4 inch wide strips.
-
22
When the meat is tender, put the peppers and olives into the stew.
-
23
Stir and cook another 3 to 5 minutes.
