There are so many beef stew recipes out there it is sometimes hard to keep up not to mention it can be overwhelming to choose a recipe. Do a Google search on beef stew and the results are endless. There are many renditions of it, but today I'd like to offer the Cuban version of it and it is my personal favorite. My grandma used to make this when I was growing up but sadly I don't remember what it tastes like and also I never learned the recipe from her... that lady could cook up a storm! According to my mother, thisrecipe is exactly how my grandmother used to make it. To me that is a huge compliment that it does, because this meal and another famous Cuban meal calledreminds me of her. I'm not sure if it's the paprika, the tomato sauce, the wine that makes this particular beef stew rich in flavor and much added depth,but what I am sure of is how much my family enjoys it whenever I make it. The recipe calls for potatoes but I used sweet potatoes for my boyfriend (pictured) and yes it does work the same!Serves 41 1/2 - 2 lbs beef stew meat2 tablespoons olive oil1 tablespoon salt1 teaspoon paprika1/2 teaspoon pepper1 bay leaf1 onion, chopped3 cloves garlic, minced1 green or red pepper, chopped1 8 oz. can tomato sauce1 cup white wine1 cup water2 or 3 large potatoes, chopped in medium cubes1. In a large skillet, brown the stew meat until browned on all sides with the oil. When the meat is browned add the salt, paprika, pepper, bay leaf, onion, garlic and green pepper.2. Cook the vegetables for about 5 minutes or until the onions are wilted and somewhat translucent. Add the tomato sauce, wine and water. Stir everything together and bring to a simmer. Simmer for about 10 minutes, covered.3. After 10 minutes add the chopped potatoes, stir together and simmer until the potatoes are fork tender. Enjoy!