Season the meat well with salt and freshly ground black pepper.
Heat the oil in a saucepan and brown the meat on all sides.
Add the bay leaves, cloves, garlic, carrot, green pepper and 500 ml water to the saucepan.
Bring to the boil, then reduce the heat, cover and simmer for two to three hours, until the meat is tender.
Turn the meat two or three times during cooking and add a little more water if it begins to dry up.
To prepare the gravy, remove the meat from the saucepan and pour off some of the fat.
Add 250 ml boiling water to the saucepan and stir well.
Bring to the boil.
Mix the Bisto (gravy thickening powder) with a little cold water and add to the saucepan.
Stir until thickened.
Pour into a gravy boat and serve with the meat.