Spanish Beef And Potato Stew W Saffron From La Mancha (Tonjunto

• 1/2 cup extra virgin olive oil
• 2 large green bell peppers, seeded and sliced
• 1 medium onion, sliced and separated into rings
• 6 garlic cloves, finely chopped
• 2 1/4 lbs boneless stewing beef, trimmed of large pieces of fat and cut into irregular shapes
• 1 1/4 lbs boiling potatoes, peeled and cut into 1 1/2 inch chunks
• 1 tablespoon salt
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon freshly ground clove
• 1 bay leaf
• 1 pinch saffron thread, crumbled in a mortar
• 1 cup dry white wine

1. Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
2. Layer the potatoes on top of the beef.
3. Add the salt, pepper, cloves, bay leaf, and saffron.
4. Pour the wine over and add enough water to cover.
5. Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
6. Makes 4 servings.
7. Serve immediately Real Stew.

extra virgin olive oil, green bell peppers, onion, garlic, stewing beef, boiling potatoes, salt, fresh ground black pepper, freshly ground clove, bay leaf, saffron thread, white wine

Taken from www.food.com/recipe/spanish-beef-and-potato-stew-w-saffron-from-la-mancha-tonjunto-91534 (may not work)