Mince the Garlic (2 clove). Place into a medium bowl.
Discard the stem, pith and seeds of the Green Bell Pepper (1). Cut into 1/2 inch dice; add to the bowl with the garlic.
Peel and cut Yellow Onion (1) into 1/2 inch dice; add to the bowl.
Peel the Carrot (1) and slice in half lengthwise. Cut into 1/2 inch slices across; set aside.
Cut Red Potato (12 ounce) in 1/2, and then cut each half into 4 pieces.
Slice Pimento Stuffed Green Olives (1/4 cup), in 1/2 lengthwise, then into slivers; hold.
Pat the Beef Tenderloin Cubes (12 ounce) dry with paper towels. Season the cubes with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat Olive Oil (1 tablespoon) in a large saucepot over medium-high heat. When hot, add the beef and sear on the first side for 2 to 3 minutes.
Stir and continue to cook for 6 to 8 minutes. Transfer the beef to a plate and set aside.
Reduce heat to medium and to the same saucepot, add garlic, bell pepper and onion. Sauté for 5 to 7 minutes, stirring constantly
Add the Tomato Sauce (8 ounce), Beef Bouillon Cube (1), Water (1 cup), Bay Leaf (1), and White Cooking Wine (1/4 cup). Stir, increase the heat to high and bring to a boil.
Cook, uncovered for 5 minutes; stirring occasionally.
While the stew is simmering, bring Water (1 cup) and Salt (1 teaspoon) to a boil over high heat in a small saucepot.
Add the Basmati Rice (4 ounce) stir, and continue to boil for 2 minutes.
Reduce the heat to low, stir, cover the pot and simmer for 20 to 25 minutes. Remove from heat, fluff the rice and keep covered until plating.
Add the carrots and potatoes to the stew and cover the pot. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Add beef to the stew, stir, cover pot and continue to cook, for an additional 15 minutes or until the vegetables are soft. Remove from heat and add the olives; stir. Season with Salt (to taste) and Ground Black Pepper (to taste).
Discard the bay leaf. Divide the rice evenly between two bowls. Top with the beef and potato stew. Serve and enjoy!