Add bay leaves and cloves and simmer stew on low heat for about 25 minutes. Meanwhile clean, peel and dice carrots and potatoes, wash and dice bell pepper. Add all vegetables to meat, cover and let simmer for 10 more minutes. Peel tomatoes (briefly submerge them in boiling water if necessary), cut into quarters and add them to the stew. Stir well and let stew simmer until flavors have combined well, about 5-10 minutes.