Tocană de vită

Method

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper, then set aside. In the same pot, sauté the diced onions until golden, then add minced garlic and cook for one minute. Stir in the paprika and tomato paste, cooking for two minutes until fragrant. Return the beef to the pot, pour in the red wine and beef stock, and add the bay leaves and thyme. Bring to a simmer, then cover and cook for one and a half hours until the beef is tender. Add the carrots and potatoes, then continue simmering uncovered for a further 45 minutes until all vegetables are very tender and the sauce has reduced and thickened. Taste and adjust seasoning before serving in deep bowls.