Obara

Instructions

1. Heat the oil in a large casserole and brown the salted and peppered meat on all sides, in small batches.
2. Remove the meat and fry the onions until translucent, then add the garlic and paprika and stir for 1 minute.
3. Deglaze with the white wine and let it reduce by half, scraping the bottom of the casserole.
4. Return the meat, add the tomatoes, stock and bay leaf, then cover and simmer gently for 1 hour.
5. Add the carrots, pepper and potatoes, then cook for another 30 minutes with the lid on.
6. Adjust the seasoning and let it rest for a few minutes before serving with polenta.