2 pounds beef
3 cloves garlic
1 small chili pepper (more if you prefer a hotter stew)
3 large carrots
1 large red paprika
2 tbsp tomato puree
2 tbsp vegetable oil for frying
2 bay leaves
0,25 tbsp cumin seed
0,5 tsp salt
0,5 tsp pepper
1. Cube the meat into approx. 0,5 inch cubes. In a large pan heat 1 tbsp oil and fry the meat on medium-large heat in batches, adding oil is needed. Transfer the meat to a separate plate.
2. Peel and dice the onion. Pell and mince the garlic. Remove chili stems and seed and mince the flesh. In a separate pan or a heatproof pot heat 1 tbsp oil and fry the onion, chili and garlic on medium heat for approx. 7 minutes, or until golden.
3. Peel and dice the carrots. Transfer the meat and fried vegetables to a large pot if needed, add diced carrots, bay leaves, cumin, salt and pepper. Add water to just cover the stew, stir to combine, Bring to boil, cover and cook for approx. 1 hour.
4. Wash the paprika and remove the stems and seeds. Cut into bite-size pieces. Add paprika and tomato puree to the stew, stir to combine and continue cooking for another 30 minutes.
Serve hot, with boiled potatoes or pasta and vegetable salad.