1. Brown the Beef

1. Heat oil in a heavy pot over medium-high heat.
2. Brown beef cubes in batches until caramelized.
3. Remove beef and set aside.

2. Build the Stew Base

1. Sauté onions until soft.
2. Add garlic and cook 1 minute.
3. Stir in tomato paste and cook until slightly darkened.
4. Add tomato sauce, soy sauce, beef broth, bay leaf, paprika, salt, and pepper.
5. Return beef to the pot and bring to a boil.

3. Simmer Until Tender

1. Reduce heat to low.
2. Cover and simmer 1.5 to 2 hours, until beef is fork-tender.
3. Stir occasionally and add liquid if needed.

4. Add Vegetables

1. Add potatoes and carrots; simmer 12–15 minutes.
2. Add bell peppers and cook another 5 minutes.

5. Make It Extra Juicy & Rich (Optional)

• Stir in liver spread and/or cheese to thicken and deepen the flavor.
• Add peas at the end to keep their color bright.

6. Serve

• Garnish with chopped parsley.
• Serve with steamed rice or warm bread.