1. 1. Soak the dried porcini mushrooms in hot water for 20 minutes.

2. 2. In a large pot, heat oil over medium heat and brown the beef cubes on all sides. Remove from the pot and set aside.

3. 3. Add chopped bell peppers to the pot and sauté until softened.

4. 4. Add the soaked porcini mushrooms (chopped), canned tomatoes, beef bouillon cube, herbs, and chili pepper flakes to the pot. Stir well.

5. 5. Return the browned beef cubes to the pot and add enough water to cover the ingredients. Bring to a boil, then reduce heat and simmer for 1-2 hours until the beef is tender.

6. 6. Add peeled and cubed boiling potatoes to the stew and cook for an additional 30 minutes until potatoes are soft.

7. 7. Season with salt and pepper to taste before serving.