In a large pot, heat a little oil and sauté the chopped onion, chopped bell pepper, and carrot (sliced and then halved) for a few minutes. Add the beef cut into cubes (or larger pieces, as you prefer). Sauté, then add the seasonings and bouillon cubes. Cook until the beef changes color.

Add the crushed tomatoes and boiling water. Cover and simmer on low heat for about 40 to 50 minutes. A good stew needs plenty of cooking time. Add a little more water if needed. Adjust salt to taste if necessary.

Once done, the flavors will be rich and the beef very tender. I served this stew with creamy polenta and cheese. Perfect for cold nights!