Prepare your potatoes, then put them into a bowl of cold water to keep them fresh while you get the other ingredients ready.
Then, add the oil to your pan. When it’s nice and hot, add the beef, thyme, chicken bouillon, cayenne pepper, and some salt and black pepper.
Mix to coat the beef with the seasonings, then continue to sizzle in the oil, stirring regularly, until the meat is very well browned on all sides.
Add the onions, tomatoes, and tomato paste and mix well to combine.
Stir in the garlic and ginger, put a lid on and cook on medium heat for about 5 minutes until the tomatoes cook down and start to release their juices.
Add the potatoes and mix thoroughly so that they are evenly covered in the seasonings.
Pour in the chicken broth, cover, and cook for about 20 minutes until the potatoes are tender enough to cut easily with a spoon.
About 3-4 minutes before the end of the cooking time, add the bell peppers (or your preferred vegetables) and continue to cook until they are starting to soften but still have some bite.
Serve as a complete meal or pair with a slice or two of this crusty bread. Enjoy