| 1 | Put the cubed meat into a bowl and add the vinegar, salt and pepper. |
| 2 | Set aside for 30 to 40 minutes. |
| 3 | Drain the meat, saving the liquid, and pat it dry. |
| 4 | In a large heavy saucepan, heat the oil over medium heat. |
| 5 | When it is hot, add the chiles. |
| 6 | Stir for a few seconds or until they swell and darken. |
| 7 | Remove chiles with a slotted spoon and set aside. |
| 8 | Put as many cubes of meat into the pan as will fit without crowding. |
| 9 | Brown the meat on all sides and repeat until all of the meat is browned. |
| 10 | Remove meat from pan. |
| 11 | Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. |
| 12 | Put in the black peppercorns, cinnamon and bay leaves. |
| 13 | Stir and cook another minute. |
| 14 | Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. |
| 15 | Stir and cook for 1 minute. |
| 16 | Add 2 cups water and bring to a boil. |
| 17 | Cover, turn the heat to low and cook for 15 minutes. |
| 18 | Meanwhile, peel the potatoes and cut them into 1 ?inch cubes. |
| 19 | When the meat has cooked for 15 minutes, add the potatoes. |
| 20 | Cover and continue to cook for 45-60 minutes or until the meat is tender. |
| 21 | Seed the bell pepper and cut it into ?inch wide strips. |
| 22 | When the meat is tender, put the peppers and olives into the stew. |
| 23 | Stir and cook another 3-5 minutes. |
| 24 | Joyce jumpering writing in the san jose mercury news, 5/19/93 |
