Heat the olive oil in a large skillet.

Add the ground beef and cook over medium heat breaking up with a fork until crumbled.

Cook the ground beef until browned and no longer pink in the center.

Using a slotted spoon, transfer the ground beef to a bowl and set aside.

Drain off all but two tablespoons of fat and add the onion to the pan.

Cook the onion for 4-5 minutes or until softened. Add the bell pepper and cook for 2 more minutes.

Stir in the garlic, bay leaf, cumin and oregano. Cook for 1 additional minute.

Add the tomato paste stirring to combine. Continue cooking for 2-3 minutes or until the tomato paste begins to deepen in color.

Add the ground beef back to the pan. Stir in the wine and cook for 1 minute.

Stir in the tomatoes, worcestershire sauce, raisins, green olives, capers, brine and potatoes.

Cover, reduce heat and cook until potatoes are fork tender, approximately 12 minutes.

Uncover and remove the bay leaf. Season with salt and pepper.

Serve with rice, if desired.