CARNE CON PAPAS (BEEF & POTATOES STEW)

1 1/2 pounds stew meat, cubed
2 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 green pepper, chopped
1 8 oz can tomato sauce
2 bay leaves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup pimento-stuffed green olives
1/2 cup raisins
2 tablespoons capers
2 tablespoons vinegar
1/2 cup dry sherry
5 potatoes, peeled and quartered
Salt, pepper and oregano to taste

Over medium heat, add oil to large frying pan. Sauté onion until transparent. Add garlic. Add meat and brown. Add spices. Cook for a few minutes. Add wine, tomato sauce, vinegar, olives, raisins and capers. Add enough water to pan to cover. Bring to boil, reduce heat to low, and cover. Simmer 1 to 1-1/2 hours until meat is tender. You may need to add more water. Uncover. Add potatoes, salt and pepper. Cover. Cook until potatoes are almost done. Uncover and cook until potatoes are tender. Serve with rice and plantains.