Grandmother's stewed potatoes with meat

Start by trimming the fat from the meat and cutting it into medium-sized pieces, about the size of a bite. It is important to use quality meat for the stew to be really delicious.

Peel the potatoes and cut them into medium-sized pieces, these should not be too small so that they do not deform during cooking and can absorb the flavor well.

Finely chop the onion, garlic and bell pepper. The secret to a good sofrito is to chop the ingredients very small, so they dissolve in the sauce and provide an exceptional flavor.

In a large saucepan, add a good splash of olive oil and sauté the onion, garlic and bell bell pepper until golden brown. Don't forget to stir during the process to prevent them from burning.

Once the vegetables are browned, add the meat and brown it well on all sides. Then add the potatoes and the paprika, turning quickly so that the paprika does not burn.

Here comes my secret ingredient: add the white wine and a bay leaf, this will give it a slightly acidic/spicy flavor that enhances the taste of the stew.

Cover with water, add salt and pepper as needed and simmer for about an hour and a half or until the potato is cooked.

Finally, if you notice that the meat is not tender or you feel that it lacks flavor, do not hesitate to add more time and seasoning. Every kitchen is different, so time and ingredients may vary.