Beef Stew with Vegetables and Parsley Potatoes

Peel onion and the garlic and chop. Rinse bell peppers, cut in half, remove seeds and cut into pieces. Heat the oil, fry the onion and garlic dice it, then add the beef cubes and brown well. Add the tomato paste and cook briefly. Season meat with mustard, salt, pepper and paprika. Pour in the beef stock and 400 ml (approximately 1 3/4 cups) of water, stir well and cook the sauce covered, about 45 minutes. Add green beans and bell pepper pieces and simmer all together until the meat is tender, another 30 minutes. Season the stew with salt and pepper and thicken the sauce with a little cornstarch mixed in cold water, if desired.