In a large bowl, combine the meat, oregano, cumin, salt and pepper.
In a frying pan, heat up the oil.Sauté the onions, green pepper and garlic until the onions are translucent.
Add the meat mixture, beef stock, tomato sauce and wine. Cover and cook over medium heat for around 15 minutes.
Add the potatoes, cover and let it cook for another 20 minutes or until the potatoes are tender.
Remove the lid, add the olives and the raisins. Cook uncoveres for around 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
Serve warm with rice.