Ingredients
1 kg beef chuck or stewing beef cut into large cubes
3 tablespoons vegetable oil
2 large onions chopped
4 cloves garlic minced
3 tablespoons flour
2 tablespoons tomato paste
1 liter beef broth
1 cup water
3 large carrots peeled and cut into chunks
4 medium potatoes peeled and cut into chunks
2 celery stalks sliced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon Worcestershire sauce
Optional 1 cup peas or mushrooms
Fresh parsley for garnish
Method
Heat the oil in a large heavy pot over medium heat then add the beef cubes and brown them well on all sides remove and set aside then in the same pot add onions and cook until soft and golden add garlic and cook for 1 minute then sprinkle flour over the onions and stir well for 2 minutes add tomato paste and mix then slowly pour in beef broth and water stirring constantly to avoid lumps return the beef to the pot and add salt pepper paprika thyme rosemary bay leaves and Worcestershire sauce bring to a boil then reduce heat cover and simmer for about 1 hour stirring occasionally add carrots potatoes and celery cover again and simmer for another 45 minutes to 1 hour until beef is very tender and vegetables are cooked if sauce is too thick add a little water or broth if too thin let it simmer uncovered for a few minutes add peas or mushrooms in the last 10 minutes remove bay leaves taste and adjust seasoning sprinkle with fresh parsley and serve hot with bread or rice or mashed potatoes