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Method

Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat in batches, ensuring good colour development, then set aside. In the same pot, gently cook the sliced onions until softened and golden, about 8-10 minutes, then add the minced garlic and cook for 1 minute. Stir in the tomato paste and paprika, cooking for 2 minutes to caramelise slightly. Return the meat to the pot, add the water or stock, bay leaves, thyme, salt and pepper, then bring to a simmer. Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally, until the meat is very tender and the sauce is rich and reduced, with the onions almost melted into the gravy.