INGREDIENTS :
1.5 kg of beef (shoulder or neck)
700 g of onion (1 kg is optional if you like onions)
2 carrots
garlic 3 cloves
Laurel leaf
optional tomato puree 1 spoon
spices: salt, pepper. dry spice
RECIPE:
✅ Cut the meat into cubes and marinate: oil, salt, pepper, dry spices. Mix well and leave in the refrigerator for an hour or longer
Fry the onion that we chopped into small cubes for 5 minutes and then add the meat, don't mix, just cover and leave for 10 minutes for the meat and onion to release their juices
✅ After 10 minutes, stir and let it simmer for 30 minutes at medium temperature. Stir occasionally
✅ After 30 minutes, we will add carrot, garlic and bay leaf. Simmer for an additional 30 minutes, stirring occasionally
✅ After those 30 minutes, it's time for the first water down, but only 400 ml. Add one spoonful of tomato puree and let it simmer for 45 minutes on low heat
✅ After 45 minutes, our stew is almost ready. Add water as desired, whether you like it thicker or thinner, and season with: salt, pepper and dry spices. Let it simmer for 15 minutes or longer and the stew is ready. Pleasant.