Potato Bacon Stew - cooking recipe

Ingredients

4 -6 potatoes, peeled and cut into bite-sized pieces (depending on size)
1 small onion, chopped
3 garlic cloves, minced
6 -8 button mushrooms, sliced
1 green pepper, deseeded and chopped
6 -8 slices bacon, cut into pieces
1 (400 g) can chopped tomatoes
1 glass dry red wine
1 teaspoon cornflour (cornstarch)
1 tablespoon paprika
1 large dried hot peppers or 1 teaspoon dry crushed red pepper
2 tablespoons olive oil
salt and pepper

Preparation

Start by heating the olive oil in a large saucepan.
When hot, saute the onions, garlic and green pepper in the pot for 2-3 minutes.
Next add the bacon and mushrooms and saute for another couple minutes.
Add the potatoes to the mix and pour over the canned tomatoes.
Also add one can of water and the wine.
Make a couple cuts in the dried pepper, then submerge the pepper in the stew or mix in the crushed chillies.
Stir in the paprika as well as some black pepper and a bit of salt, if desired.
Make sure the stew is well mixed, then cover and leave to simmer over a low heat for around 20 minutes or until the potatoes are done.
When the potatoes are done, dissolve the cornflour in a tiny bit of water then pour into the stew.
Let the stew simmer for another couple minutes.
Cover, turn off the heat and and leave for five minutes.
Now you can either repeat the process, adding a bit more cornflour if you want it thicker, or serve if you are happy with the consistency of the sauce.
Don't forget some nice crusty bread to mop up the juices with!