Ingredients
2 tablespoons La Fe olive oil
1 medium yellow or white onion, finely chopped (about 1 cup)
1 small red bell pepper, cored and seeded, finely chopped (about 3/4 cup)
1 tablespoon La Fe tomato paste
4 medium cloves garlic, finely chopped (about 4 teaspoons)
2 teaspoons La Fe ground cumin
2 teaspoons La Fe dried oregano
Kosher salt and freshly ground La Fe black pepper
2 bay leaves
1/2 cup La Fe dry white wine
1 1/2 pounds ground beef
1 cup diced canned tomatoes
2 tablespoons Worcestershire sauce
1/3 cup raisins
1/2 cup La Fe pimento stuffed olives plus 2 tablespoons brine
2 tablespoons La Fe capers
1 large waxy potato (such as Yukon Gold or red about 8 ounces), peeled and cut into 1/4-inch cubes
Directions
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STEP ONE
Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and bay leaves and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add wine and cook until reduced to 1/4 cup, about 5 minutes.
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STEP TWO
Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir in tomatoes, Worcestershire sauce, raisins, olives, capers, brine, and potatoes. Cover, reduce heat to medium-low and cook until potatoes are tender about 12 minutes.
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STEP THREE
Remove cover and season to taste with salt and pepper. Remove and discard bay leaves. Serve with La Fe white rice and La Fe black beans.