For the Stew:

• 2 tablespoons vegetable oil
• 2 pounds beef chuck, cut into approx. 2-inch chunks
• 2 cups thinly sliced or diced onion (about 1 large onion)
• 1 1/2 cups green bell pepper, thinly sliced or diced (about 1 large pepper)
• 4 garlic cloves, minced/grated
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 5 cups beef stock
• 1 bay leaf

For Thickening:

• 1/4 cup cold water
• 3 tablespoons cornstarch
• additional salt and pepper to taste

For Serving:

• 4 cups cooked rice