Recipe by Sackville
You should be able to make this dish from staples in your cupboard. It's tasty, inexpensive, made in one pot and easily doubled to feed a crowd!
- 4 -6 potatoes, peeled and cut into bite-sized pieces (depending on size)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 6 -8 button mushrooms, sliced
- 1 green pepper, deseeded and chopped
- 6 -8 slices bacon, cut into pieces
- 1 (400 g) can chopped tomatoes
- 1 glass dry red wine
- 1 teaspoon cornflour (cornstarch)
- 1 tablespoon paprika
- 1 large dried hot peppers or 1 teaspoon dry crushed red pepper
- 2 tablespoons olive oil
- salt and pepper
Directions See How It's Made
- Start by heating the olive oil in a large saucepan.
- When hot, sauté the onions, garlic and green pepper in the pot for 2-3 minutes.
- Next add the bacon and mushrooms and sauté for another couple minutes.
- Add the potatoes to the mix and pour over the canned tomatoes.
- Also add one can of water and the wine.
- Make a couple cuts in the dried pepper, then submerge the pepper in the stew or mix in the crushed chillies.
- Stir in the paprika as well as some black pepper and a bit of salt, if desired.
- Make sure the stew is well mixed, then cover and leave to simmer over a low heat for around 20 minutes or until the potatoes are done.
- When the potatoes are done, dissolve the cornflour in a tiny bit of water then pour into the stew.
- Let the stew simmer for another couple minutes.
- Cover, turn off the heat and and leave for five minutes.
- Now you can either repeat the process, adding a bit more cornflour if you want it thicker, or serve if you are happy with the consistency of the sauce.
- Don't forget some nice crusty bread to mop up the juices with!