• 2 Tbsp olive oil
• 1 onion - chopped
• 4 garlic cloves - minced
• 1 red bell pepper - chopped
• 1 1/2 beef stew or sirloin tips cubed
• 2 bay leaves
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup dry sherry
• 8 oz. tomato paste
• 2 Tbsp red wine vinegar
• 1/4 cup pimento-stuffed green olives
• 1/4 cup raisins
• 2 Tbsp capers
• 4 potatoes - peeled and chunked
• salt and pepper to taste

1. In large dutch oven heat oil and cook onions and garlic, stirring frequently, until transparent. Stir in cubed meat and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2-3 min.
2. Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat.
3. bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
4. Stir the potatoes into the stew. Season with salt and pepper to taste. Cook covered, about 20 min until potatoes are almost tender. Uncover, and cook until done.

Serves: 6      Total cook time: 2 hr 15 min.
Source: Allrecipes