Home-style rib and potato stew

RIBS STEW WITH POTATOES 🥔
WITH THE TASTE OF HOME
Ingredients
1 kg of chopped pork ribs
800g of potatoes, approximately 5 medium-sized potatoes
1 large onion
1 medium red bell pepper
2 medium carrots
200g of crushed tomatoes, approximately 1 cup
4 cloves of garlic
2 bay leaves
2 teaspoons of sweet paprika
150 ml of white wine, approximately ⅔ of a cup
1 liter of beef broth or hot water
3 tablespoons of olive oil
1¾ teaspoons of fine salt, or to taste
½ teaspoon of ground black pepper
2 tablespoons of chopped fresh parsley
Optional
1 small chili pepper
150g of peas, approximately 1 cup
Preparation

1. Brown the ribs
   Pat the ribs dry with kitchen paper and season with salt and pepper.
   Heat the olive oil in a large saucepan over medium-high heat. Add the ribs and brown them for 6–8 minutes, working in batches if necessary.
   Remove them from the casserole dish and set them aside.
2. Prepare the sofrito
   Reduce the heat to medium. In the same pot, add the onion, red bell pepper, and carrots, all finely chopped.
   Add a pinch of salt and sauté for 8–10 minutes, stirring occasionally, until the vegetables are tender and glossy.
3. Add the garlic, paprika, and tomato
   Add the chopped garlic cloves and cook for 1 minute.
   Remove the saucepan from the heat momentarily, add the sweet paprika and stir for 10–15 seconds to prevent it from burning.
   Add the crushed tomatoes and cook for 5–7 minutes, until they lose their raw taste and the sofrito is concentrated.
4. Add the wine
   Pour in the white wine and gently scrape the bottom of the casserole dish to recover all the flavor.
   Cook for 2–3 minutes, until the alcohol evaporates and the liquid reduces slightly.
5. Cook the ribs
   Return the ribs to the casserole dish. Add the bay leaves and the chili pepper, if using.
   Pour the hot broth over the meat until it almost completely covers it. When it starts to boil, skim off any foam that appears on the surface.
   Partially cover and simmer for 45–60 minutes, until the ribs are tender.
   In a pressure cooker, cook for 20–25 minutes from when the valve reaches pressure.
6. Prepare the potatoes
   Peel the potatoes and cut them by snapping them: partially insert the knife and break each piece.
   This technique allows the potatoes to release starch and thicken the broth naturally.
7. Finish the stew
   Add the potatoes and optional peas. Add a little more hot stock if necessary, making sure the potatoes are partially submerged.
   Cook over medium-low heat for 20–25 minutes, until the potatoes are tender and the sauce has a syrupy texture.
   Taste and adjust the amount of salt and pepper.
8. Adjust consistency
   If the sauce is too thin, mash 2 or 3 pieces of potato inside the saucepan and mix gently.
   If it’s too thick, add a little more broth or hot water.
   Remove the bay leaves.
9. Let it rest and serve
   Turn off the heat and let the stew rest for 5–10 minutes.
   Sprinkle with fresh chopped parsley and serve piping hot with bread.
   It tastes even better the next day, because the sauce thickens and all the flavors blend together better.