In a medium size pot, put beef and add water about 3/4 of the height of the pot.
Bring to a boil and reduce heat to medium fire for about an hour or until the meat is tender.
Remove the scum while cooking the meat.
In a wok or carajay, heat cooking oil and add garlic, onion, ginger and chili peppers.
Saute the all the spices until the onions are tender and transparent. Then add the boiled beef with 1 1/2 cup of broth.
Then add the fish sauce, ground pepper, potato, squash and bay leaves. Mix the ingredients while cooking then add the coconut milk.
Cover and simmer in a medium-low fire for about 4 minutes. Then add the Baguio beans and simmer again for 4 to 5 minutes.
Add the bell pepper and mix. Cover and turn off heat and let the beef stew stay for about a minute then serve.