Spanish Beef and Potato Stew with Saffron from La Mancha (Tojunto)

• 1/2 cup extra virgin olive oil
• 2 lg. green bell peppers, seeded and sliced
• 1 md. size onion, sliced and separated into rings
• 6 lg. garlic cloves, finely chopped
• 2-1/4 lb. boneless stew beef, trimmed of lg. pieces of fat and cut into irregular shapes
• 1-1/4 lb. boiling potatoes, peeled and cut into 1 1/2 inch chunks
• 1 tbsp. salt
• 1 tsp. freshly ground black pepper
• 1/4 tsp. freshly ground cloves
• 1 bay leaf
• 1 good size dash of saffron threads, 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. Serve immediately Real Stew

extra virgin olive oil, green bell peppers, onion, garlic, boneless stew beef, boiling potatoes, salt, freshly ground black pepper, freshly ground cloves, bay leaf, saffron threads, white wine

Taken from www.foodgeeks.com/recipes/20420 (may not work)