Step 2

Place the beef and all the marinade in a large pot. Add the water and beef bouillon cube. Bring to a boil, then reduce to low heat, cover, and cook for 40 minutes.

Step 3

Turn the beef over, add the tomato paste, and continue cooking until the beef is tender and the sauce is reduced, about 15–20 more minutes. Remove beef and set aside.

Step 4

Heat oil in a skillet and fry the potatoes until golden brown on both sides. Remove and set aside. Repeat with the carrots.

Step 5

In the same skillet, using 3 tbsp of the frying oil, sauté the onion and garlic until the onion has softened.

Step 6

Pour in the sauce from the beef stew and bring to a boil. Add the beef and cook for 2 minutes. Add the butter and let it melt, stirring, until the sauce reduces and thickens. Add the fried potatoes and carrots and heat through.