Beef Stew

This is my mother's recipe. I've varied it by adding cayenne pepper.

Ingredients:
2-3 cups water
1 pound beef sirloin, cut into 1-inch cubes
1/2 cup carrots, sliced, 1-inch
1/2 cup potatoes, sliced, 1-inch
1/2 cup celery, sliced 1-inch
1/4 cup leeks, sliced
1/4 cup mushrooms, sliced
1/2 of one onion, sliced
2 cloves of garlic
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
2 teaspoons cayenne pepper
1/4 cup dry red wine
2 boullion cubes
2 bay leaves
2 tablespoon olive oil

Preparation:
In a pan cook beef, onion, garlic with olive oil.
Bring water to a boil in a large pot.
Once boiled add carrots and potatoes. Cook for half an hour.
Add celery, leeks, mushrooms into the pot and cook for another 15 minutes.
Add meat, onions, garlic, mushrooms, red wine bay leaves, salt, pepper, cayenne pepper and boullion cubes to the pot. Close with a lid and cook for an hour.
The longer you cook the stew, the tender it gets. Don't cook for over 2 1/2 hours.