A dish of stewed potatoes are always welcome at home. A classic stew today I prepared a piece of tape on the back Iberian Pedroches this recipe to participate in the contest stews 'Le Creuset' in yummy recipes. Any stew in a pot 'Le Creuset' is perfect because the heat distributed uniformly, are better preserved nutritional quality of food as it is cooked with less liquid and fat Ingredients: 400 g of pepper cebolla1 lomo1 Paper1 Red1 pepper tomato maduro800 g patatasun little virgin olive oil leaves laurel1 EXTRA2 glass of white wine from Montilla-Morilesunas azafrán1 strands teaspoon paprika Verasal Preparation: Cover the bottom of the pan with olive oil, and when is very hot pour the chopped meat and sauté well everywhere.
When golden, add chopped onion, and let the meat fry with medium heat to avoid burning, about 10 minutes. While the onion is done, go chopping and incorporating the peppers and then the tomato, which is incorporated peeled and cut into small cubes. It then adds the oimentón, a glass of wine, bay leaves, and when the alcohol has evaporated, cover with water and cover the pan.
Meat should not be made at all, because there is still a bit of cooking. Wash and chop the potatoes and add to skillet. It is best to cut chop, because at cooked, they will release more starch and makes it thicken the broth to get that texture so characteristic of potato dishes. Add salt and saffron and cook over medium heat again and covered with broth, if needed, adding more water.
When the potatoes are tender and has consumed almost all the stock, is only correct for salt if required and you're ready to serve 
When golden, add chopped onion, and let the meat fry with medium heat to avoid burning, about 10 minutes. While the onion is done, go chopping and incorporating the peppers and then the tomato, which is incorporated peeled and cut into small cubes. It then adds the oimentón, a glass of wine, bay leaves, and when the alcohol has evaporated, cover with water and cover the pan.
Meat should not be made at all, because there is still a bit of cooking. Wash and chop the potatoes and add to skillet. It is best to cut chop, because at cooked, they will release more starch and makes it thicken the broth to get that texture so characteristic of potato dishes. Add salt and saffron and cook over medium heat again and covered with broth, if needed, adding more water.
When the potatoes are tender and has consumed almost all the stock, is only correct for salt if required and you're ready to serve
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