This is one of the most commonly prepared dishes in Canarian homes, and therefore, there are many recipes, some of which have been passed down from generation to generation. The one below comes from La Orotava. Preparation: Cut the meat into medium-sized cubes and after seasoning them with salt and pepper, fry them lightly on each side. Then place them in another saucepan. In the same oil that you used to fry the meat in, prepare a sauce with, onions, tomatoes and peppers all sliced up, though not too finely sliced.
Also fry some slithers of garlic. When this sauce is almost ready, add the bay leaves and thyme and removing the pan from the flame a pinch of paprika. Put the pan back on the flame and add a little wine and water. A few seconds later pour the sauce over the meat and put a few slices of carrot on top. Bring the mixture to the boil and remove from heat and then add a generous dash of cognac (you can leave this out, though we do recommend it). Taste it to check if it needs more salt and continue to stew. Finally, add peeled and diced potatoes the same size as the meat which have been lightly fried in another pan.