Stewed beef and potatoes

Cut the beef into very small bite-size pieces so it becomes tender.

Heat three to four tablespoons of olive oil in a pan, add the beef and brown about 10 minutes.

Add diced onions, chili peppers and bay leaves and cook until the onions are translucent.

Add the tomato and turn it to release some of its juice.

Stir in a tablespoon of tomato paste and simmer about three minutes.

Add two cups of vegetable stock and two cups of water.

Mix, cover and cook about 20 minutes, until the potatoes are tender.

Add a slurry of two tablespoons cornstarch and two tablespoons water to thicken, cover and simmer two to three minutes.