Preparation

1. Season the meat with salt, pepper, chopped garlic, bay leaves and white wine. Leave to marinate for about an hour. Wash and peel the potatoes. Reserve.
2. Place the oil, the chopped onion and the chopped tomatoes in a pan. Let it simmer on low heat until the tomatoes start to come apart. Place the meat, the sliced ​​carrots and the pepper cut into strips, stir, add the potatoes, enough water to cover the potatoes, the meat and bring to a boil. Bake about 25 to 30 minutes. Stir occasionally.
3. Turn off the heat, sprinkle with chopped parsley and cover the pan. Toast the bread, place it in the bottom of a bowl and pour the stew over it.

Ingredients

  • - 1 kg of lamb meat broken into pieces
  • - 100 ml of white wine
  • - 2 carrots
  • - 4 medium ripe tomatoes
  • - 1 bay leaf
  • - 1/2 red pepper
  • - 50 ml of olive oil
  • - Salt (to taste)
  • - 1 kg of potatoes
  • - 1 large onion
  • - Pepper (to taste)
  • - 4 cloves of garlic
  • - 1 bunch of parsley
  • - Bread slices (to taste)