salt to taste
2 tablespoons olive oil
1 onion, minced
1 green bell pepper, minced
2 teaspoons crushed garlic
1 ½ pounds lean ground beef
2 cups dry red wine
1 (15 ounce) can tomato sauce
⅔ cup pimiento-stuffed green olives, drained and chopped
½ cup capers, drained
¼ cup golden raisins
1 teaspoon ground cumin
1 pinch dried oregano
¼ teaspoon black pepper
¼ teaspoon salt
1 teaspoon olive oil
Spot the potatoes into a huge pot with enough water to cover; season with salt. Heat the water to the point of boiling; diminish warmth to medium-low, place a cover on the pot, and cook the potatoes at a stew until delicate, around 20 minutes. Channel and put aside to cool.
Warmth 2 tablespoons olive oil in an enormous Dutch broiler over medium warmth; cook and mix the onion, green chime pepper, and garlic in the hot oil until the vegetables mellow, around 5 minutes.
Disintegrate the ground hamburger into the onion combination, breaking the meat into more modest pieces as you blend; cook and mix until the meat is totally carmelized, 7 to 10 minutes. Channel however much fat from the blend as could be expected.
Mix the red wine, pureed tomatoes, olives, escapades, brilliant raisins, cumin, oregano, dark pepper, and 1/4 teaspoon salt into the ground meat blend. Heat to the point of boiling, decrease warmth to medium-low, and cook at a stew until the wine had diminished fundamentally, 25 to 30 minutes.
Peel the cooled potatoes and cut into chunks.
Heat 1 teaspoon olive oil in a skillet over medium heat. Cook the potatoes in the hot oil until browned, about 5 minutes.
Delicately overlay the cooked potatoes into the stewing ground hamburger combination; cook together 5 minutes.