Stufat

Instructions

1. Cut the beef into cubes about 3 cm across, and peel the onions, garlic and carrots. Slice the onions, crush the garlic and cut the carrots into rounds.
2. Heat the oil in a large casserole and sear the meat over high heat in small batches until browned on all sides. Set aside.
3. In the same casserole, fry the onions for 6 to 8 minutes over medium heat, until well browned.
4. Add the garlic, paprika and tomato paste, then stir for 1 minute, taking care not to burn the paprika.
5. Return the meat, add the diced tomatoes, pepper strips, carrots, bay leaves and thyme, then pour in the hot stock.
6. Bring to the boil, lower the heat, cover and simmer gently for about 1 hour 30 minutes, stirring now and then, until the meat falls apart with a fork.
7. Adjust the seasoning with salt and pepper, remove the bay leaves and serve hot with the polenta.