2 medium yellow onions, peeled and chopped

4 large cloves of garlic, peeled and minced

1 green bell pepper, seeds and ribs removed, finely chopped

2 pounds ground beef

1 teaspoon salt plus more, to taste

1 28 ounce can imported plum tomatoes

5 tablespoons tomato paste (half of a 6-ounce can)

2 tablespoons red wine vinegar

1/3 cup dark raisins

1 teaspoon cumin

1/2 teaspoon (mild) smoked paprika

2 bay leaves

1 cup pimiento stuffed green olives

Heat oil over medium-high heat in a large deep skillet or dutch oven. Add onion, garlic and green pepper. Cook for 5-6 minute, until vegetables start to soften. Add beef and salt. Allow meat to brown, breaking up clumps with the end of a spatula or wooden spoon, to achieve a crumbly texture.

Add plum tomatoes, crushing them or tearing them into pieces with your hands as you drop them in. Pour in the plum tomato juice from the can too. Add tomato paste and stir through. Add vinegar, raisins, cumin, smoked paprika, bay leaves and olives. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the stew is slightly thickened and the flavors are melded. Remove bay leaves. Correct seasoning with salt, if necessary.

Serve with mashed potatoes, rice or black beans.

*adapted from https://www.panningtheglobe.com/