1. Peel the potatoes and chop them coarsely into large chunks.

2. Remove the seeds from the bell pepper and chop it into smaller pieces.

3. Next, peel the onion and finely chop it, along with the garlic.

4. In a large pot, melt some butter over medium heat, around 180°C (350°F).

5. Sauté the chopped onion and garlic, stirring occasionally, until they are softened and fragrant.

6. Now add the tomato paste and continue cooking for another minute, stirring to prevent it from sticking to the pot.

7. Add the ground beef to the pot, breaking it apart with a spoon as it cooks, until it is browned and crumbly.

8. Stir in your desired spices and cook for one more minute, allowing the flavors to meld together.

9. Add the chopped potatoes, 500ml (2 cups) of water, and one beef broth cube to the pot.

10. Bring the mixture to a boil, then reduce the heat to 150°C (300°F) and let it simmer for about 15 minutes, or until the potatoes are cooked through and tender.

11. Stir in 125ml (1/2 cup) of sour cream, along with the chopped bell pepper and 125g (4.4 oz) of cooked corn.

12. Season the mixture with salt, pepper, and additional spices if desired.

13. Finally, top the dish with some fresh herbs and serve hot with a crusty loaf of bread on the side.