Season and sear the beef

• Pat the beef cubes dry and season with salt, pepper, cumin and chili powder.
• Heat the oil in a Dutch oven over high heat and sear the beef in batches until browned on all sides.
• Set the beef aside.

Build the sauce

• Lower the heat and sauté the onion and bell pepper until softened.
• Add the garlic and tomato paste and cook briefly until fragrant.
• Stir in the diced tomatoes, oregano and bay leaf.

Braise the stew

• Return the beef to the pot and pour in the beef stock.
• Bring to a simmer, cover and cook gently until the meat is tender.
• Add the potatoes and continue cooking until they are soft and the sauce has thickened.

Adjust and serve

• Taste and adjust the salt and pepper.
• Serve hot with warmed flour tortillas.