b'WHAT YOU NEED TO DO:Meanwhile, drain the tomatoes and chop them, reserving the juice separately. Add the chopped tomatoes to the pan and cook for 1 minute, stirring well. Add the browned beef and the juices that have accumulated in the bowl, increase the heat to medium-high, and cook for 1 minute.Add the chicken stock and the reserved tomato juice to the pot and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring often to prevent sticking or burning. Stir in the potatoes and simmer for 30 minutes (see Chefs Tips), stirring often.'