How to make
Rub the meat with black pepper and leave it at room temperature while you prepare the rest of the ingredients.
Peel and cut the onion, celery, tomato, garlic and pepper very finely. I like to grind them almost to a pulp, because this way it will also give a certain thickness and density to the dish and it will not be necessary to add additional flour for this purpose.
Fry in the oil heated over moderate heat for about 3-4 minutes and add the beef cut into pieces, bay leaves and cloves. Increase the heat and fry for another 3 minutes or until the meat changes its color.
Pour in the tomato puree and paprika and stir briefly, then pour the warm water or beef broth, enough to cover at least 3 fingers of the ingredients. Add as much salt as you like and boil for 1 hour on low heat.
Peel the potatoes and cut them into large pieces, cut the carrots into circles and the pumpkin into smaller cubes.
Put the carrots in the dish first and after 10-15 minutes the pumpkin and potatoes. Add as much water or broth as needed.
Continue stewing with the lid on for another 40 minutes or so on low to moderate heat. Check your vegetables and meat and keep in mind that if you cut them into smaller pieces, they may be done sooner. The idea is to cook everything over a low heat to make it even tastier.
Season the finished stewed beef with dried or fresh parsley and serve it.
Enjoy your meal!
* A small note or rather a tip - since cloves are quite a strong flavored spice, I advise in the middle of cooked to remove most or all of the seeds/flowers. They will have already released his essence and contributed to the dish.
They are easy to remove, since they always float to the surface and it is not a difficult to remove them.
