Tasty Short Rib Stew with Potatoes

Start by cutting the pork ribs into small pieces, if you ask the butcher to do it, you will save yourself some work. Season them with salt and pepper.

In a casserole dish with a good splash of olive oil, roast the ribs. Here I would recommend using a wide-bottomed casserole, as the meat roasts best when it is in contact with the casserole.

While the meat is browning, chop the onion and green bell pepper. Peel and chop the garlic. Add everything to the casserole when the ribs are well browned. Cook this until the vegetables are well fried.

Once the vegetables are soft add the potatoes. Proceed to peel and chop into medium sized chunks. This size is ideal to ensure that they cook through without falling apart.

Add the sweet paprika along with the white wine. Let the alcohol evaporate and then add the bay leaf and enough water to cover all the potatoes and ribs.

Cook over low heat for about an hour, or until the potatoes are tender. Remember to stir occasionally to prevent the stew from sticking to the bottom of the pan.

Finally, taste and adjust seasoning with salt and pepper if necessary.