Clean the beef liver wash well, cut not very large pieces and leave to drain. In heated deep pan with olive stew pre-cut leeks (white part only), onion, red pepper and tomatoes. Put the liver, sliced ​​garlic and bay leaf. When the liver is tender Pour red wine. When the wine boil off and savor the tomato paste, seasoning with salt. Water make up, if and as needed. As thickened shift from the heat.