Meat go very well with potatoes, and parsley and I think it is a good meal for winter season. Stews are very easy to make, but the real flavour of them lies on the process of cooking the vegetables first, frying the condiments with olive oil, and cooking the meat first. It is a process that will give better results than trowing all the ingredients in the pan and cooking all for hours.

It is important you choose a good quality stewing meat, one that soften quickly. I cooked the meat first and set aside a cup of the meat broth for the end. Parley is a very tasteful herb apart from the fact that it has a high nutritional value. Used together with garlic gives to our meals a special touch to our nutrition and health.

Parsley is rich in antioxidants. that helps in the process of preventing premature aging and degenerative diseases, such as Parkinson's and Alzheimer's. Its use dates back to ancient cultures, Greeks and Romans incorporate parsley in most of their meals, and it is widely used in the Mediterranean cuisine.

Ingredients for the preparation of this stew:

• 1 kilo of stewing met
• 5 potatoes
• a bunch of parsley
• 6 garlic cloves
• 1 red pepper
• 1/2 green pepper
• white part of 1 leek
• 1 onion
• 4 chillies
• 10 black pepper crushed
• 1 tablespoon of thyme
• olive oil
• salt

Preparation:

• cook the meat until soften
• set aside one cup of the meat broth
• cut the potatoes in for parts each one
• cut the peppers in strips
• cut the chillie in small pieces
• cut the onion in small pieces too
• finealy cut the leek and the parsley

• place 6 tablespoon of olive oil in a pan
• once hot add the onionand the garlic
• follow with the peppers and the chillies
• add the leek and fry for 5 minutes sauteing all the time
• careful not to burn the vegetables

• fry all the condiments
• add the meat and the potatoes
• add part of the parsley, all the thyme and the crushed black peppers
• add the meat broth and adjust the salt
• mix and cover with the pan lid
• cook for 20 minutes until the potatoes are soft enough
• add the rest of the parsley leaves
• serve hot with rice or salad

There many ideas to prepare meat stews, but I like to do it in this order because I can feel the taste of all the ingredients. In this one I didn't use tomatoes because the tomatoes steal the parsley flavour.