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1
Char the bell peppers over an open flame or under a hot broiler until the skins are black and papery.
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2
Place in mixing bowl and cover to cool.
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3
Wipe the skins off with paper towels, and then seed the peppers.
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4
Cut into bite-size pieces and reserve for later use.
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5
Sprinkle the meat with salt and pepper and lightly dredge in flour.
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6
Heat the oil in a Dutch oven over medium-high heat.
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7
Brown the meat in batches and remove to a plate, adding a little additional oil when necessary.
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8
When all of the meat is browned and set aside, add the garlic, onions and chile peppers to the pan.
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9
Season with salt and pepper and add in the paprika.
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10
Reduce the heat a bit and cook to soften the vegetables, 5 to 6 minutes.
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11
Deglaze the pan with the wine.
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12
Add the meat and roasted peppers to the pan and stir in the stock.
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13
Cover and simmer over low flame or roast in a preheated 325 degree F oven for about 1 hour.
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14
Stir in the potatoes and continue to cook until the meat and potatoes are tender, an additional 30 to 40 minutes.
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15
Cool and store for a make-ahead meal.
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16
To serve, heat over medium heat, adding a little stock or water if the dish is too thick.
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17
Stir in the creme fraiche and serve in shallow bowls topped with parsley.
