Carne En Abobo(Guatemala) - cooking recipe

Ingredients

1/4 cup peanut oil (or vegetable oil)
1 med onion, finely chopped
2 cloves fresh garlic
2 red or green (sweet) bell peppers, seeded & chopped
2 14.5-oz. cans diced tomatoes with green chilies
1 14.5-oz. can regular diced tomatoes
3 lb. stew beef
1 11-oz. can tomatillos (Mexican green tomatoes---found in the Mexican food section of the market)
1 bay leaf
2 whole cloves
1/2 tsp. oregano
About 1/2 cup beef stock
Salt & pepper
2 Tbsp. masa harina (or regular cornmeal)
Cold water

Preparation

Heat oil in a Dutch oven over medium heat.
Saute onion, garlic, and peppers until onion is soft.
Add meat, tomatoes, chilies, spices and beef stock.
(The liquid should cover the meat; if it does not, add a little more beef stock.)
Cover and simmer over low heat until beef is tender (about 2 hours).
Mix masa harina (or cornmeal) with a little bit of cold water.
Stir into the stew and heat until thickened.
(If there is a lot of liquid, you may need to add a bit more thickener.)
Remove the bay leaf, cloves, and any stems from the tomatillos.
Serve the stew on a bed of rice.