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