This beef and potatoe stew is another traditionl Cuban dish. In Spanish it is called Carne con Papas. It one of those comfort foods that we all love. I love to eat it with crusty Cuban bread. It is customarily eaten with white rice and an avacado salad, I know you will really like this hearty dish. Enjoy
Season chunks of beef or veal meat with salt and pepper and garlic powder. Heat olive oil in the a heavy pot that has a tight fitting lid. Saute your meat in the oil for about 5 minutes. Add onions, green peppers, mashed garlic, and parsley continue to saute until onions and pepper are limp. Next add wine, raisins, bay leaves, olives and tomato sauce. Stir well continue to cook for about 5 more minutes over a medium flame.
Next reduce heat or flame to low add the water, the mashed tomatos, capers, seasonings, cumin, oregano, pepper, more salt,and packet of Goya Seasoning. cover with the lid on a low flame let meat cook for 1 hour or more until meat is almost fork tender.
When the meat is almost tender add your potatoes, balsamic vinegar, a little more water perhaps another half cup; adjust the seasonings salt and pepper. Cover again and slow cook until potatos are fork tender. You may have to add a little more water in a few increments until potatoes are done. Each time you check to see if potatoes are done you check to make sure sauce has not dried up. You add a little more water, mix and spoon sauce over everything almost as if basting every 20 minutes or so until potatoes are cooked through. Serve with white rice and a salad and some crusty Cuban bread if Cuban bread is not available use Italian, or French bread. Enjoy