Sauté the chopped onion and garlic in oil. When they turn translucent, add the bell pepper cut into large pieces.

Season the beef with salt and pepper, then add it to the pan. Once browned on all sides, stir in the tomato sauce.

Add the sliced carrots, bay leaf, and rosemary. Mix well. Pour in the broth or water until everything is covered. Cover and cook over medium-low heat for about 30 minutes.

After 30 minutes, add the potatoes cut into chunks and adjust the salt if needed. Cover and cook on low heat until the potatoes are tender and the stew thickens. Remove the bay leaf and rosemary before serving.