Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound beef stew meat, cut into cubes
• 1 tablespoon all-purpose flour
• 8 cloves garlic, minced
• 2 bay leaves
• 1 pinch ground black pepper
• 1 pinch salt
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 carrot, chopped
• 1 pinch paprika
• 1/2 fresh tomato, chopped
• 1 cup white wine
• 1 cup water
• 2 sprigs fresh parsley
• 3 red potatoes, peeled and cubed
• 1 sweet potato, peeled and cubed
• 1 (14.5 ounce) can green beans, drained

Instructions

1. Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
2. Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.