Carne Con Papas

Ingredients

• 2  bay leaves 
• 1 large bell pepper green italian chopped
• 2  carrots peeled sliced
• 1 pinch ground cumin 
• 5  garlic clove chopped
• 4 servings pepper fresh to taste
• 1 large onion chopped
• 1 teaspoon paprika 
• 4 ounces peas frozen
• 2  pepperoncini peppers chopped
• 2  pepperoncini peppers chopped
• 0.3 cup pimiento stuffed olives spanish
• 2 lbs potatoes cubed peeled
• 1 teaspoon salt 
• 1 tablespoon penzey's southwest seasoning (I prefer Mrs. Dash)
• 2 lbs stew meat cut into 1 inch cubes
• 8 ounce tomato sauce 
• 0.5 cup vegetable oil 
• 16 ounces water 
• 8 ounces wine 

Equipment

• dutch oven

Directions

1. In a dutch oven, heat oil over medium heat.
2. Add meat and saute until cooked through and brown, turning frequently.
3. Add the paprika and cumin and stir to coat meat.
4. Add the onions, garlic, green pepper, pepperoncini and bay leaves.Season with salt, pepper and seasoning (Mrs. Dash).Cook until onions are translucent.
5. Add tomato sauce.
6. Add white wine and water using empty tomato sauce can.Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
7. Add potatoes, carrots and olives.Cook for about another 30-45 minutes, until potatoes and carrots are soft.(
8. Add water or wine if soup thickens too much).
9. Add peas about 15 minutes afterwards.