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