In a large skillet heat 1 tablespoon olive oil and lightly brown the beef cubes, sprinkle with salt and pepper; remove from the skillet.
Add remaining olive oil and stir-fry onions for 3 minutes. Add carrots, stir and until tender and golden brown. Add beef without stirring, cover and cook on low heat for approximately 75 minutes. If necessary add some water in order to avoid burning.
Put sweet red pepper over beef in one layer. Cover and cook for 10 minutes.
Put wedges of tomato in between pepper wedges. Cover and cook for 5 minutes.