Combine onions, bell peppers, and celery, set aside.
Heat oil in a skillet, over a medium-low flame whisk in flour, until smooth heat and stir until light brown. Remove from heat and stir in onion mixture. Stir in red, white, and black peppers place over a moderately-high flame heat and stir for 2 minutes. Stir in bay, chiles, and garlic heat and stir for 2 minutes. Remove from heat.
Heat stock to a boil in a saucepan, over a high flame. Reduce heat to moderate stir in sauce mixture, 1 tablespoon at a time, stirring to dissolve each before adding another.
Simmer over a moderate flame for 15 minutes, or until reduced to 3-1/2 cups serve hot, with beef.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.