Step 1

Heat olive oil in a clay pot or in a cast iron pot (or whatever pot you have).

Step 2

Sauté onions until translucent.

Step 3

Add in the beef pieces and give it a stir. Cook it covered over medium low heat until the meat releases juice and then it absorbs almost all of it.

Step 4

In a small bowl, mix together tomato paste, salt, black pepper, paprika and 1 cup of hot water. Pour it over the beef in the pot and cook it covered over low heat for 1 hour. Check it after 30 minute or so and if there is too little water left, add some extra water (¼ cup) to prevent it from burning.

Step 5

Preheat the oven to 350F/180C in the last 15 minutes of cooking.

Step 6

When the 1-hour cooking duration is over, remove it from the heat. Add potatoes, carrots and garlic into the pot. Pour the remaining 1 cup hot water.

Step 7

Cover the top of the pot with foil. If the pot you are using is not oven-proof, pour the dish into a baking pan and cover it with foil.

Step 8

Bake for 45-50 minutes.

Step 9

Garnish with chopped parsley when serving.