Ingredients: 

• 500g beef (using chuck cubes therefore cooking time will be longer)

• 2 medium onions, chopped

• 2cm ginger, finely chopped

• 4 cloves of garlic, finely chopped

• 1 carrot, chopped small

• 2 tbsp ground paprika

• 1 tsp cayenne powder

• 1 tbsp Italian herbs

• 2 tsp ground cumin

• 4 small tomatoes, chopped

• 3 dried bay leaves

• 200ml whipping / cooking cream

• Olive oil

• Salt & pepper

Method: 

1. Preheat the oven to 180C.

2. In a pan suitable for oven, heat olive oil and sauté the onions, garlic, ginger and carrots till soft and onions are translucent. 

3. Add the beef - continue cooking till the meat is evenly browned. Add the spices - paprika, cayenne, Italian herbs, cumin and continue sautéing the beef. 

4. Now add the chopped tomatoes, bay leaves, 1.5 cups of water and bring the stew to a boil. Season to taste. Turn fire off. 

5. Cover the pot and place in the oven for 1.5-2 hours. Check on the stew every now and then. 

6. When meat is cooked (fork tender), remove the pot from the oven and place it on the stove. 

7. Add the cream and bring it to a gentle boil. Let it simmer till the stew becomes thick and creamy (if it’s too creamy, you may add some water). Spoon away any excess fat / oils. 

8. Check for seasoning. Serve the stew with a serving of pasta, topped off with your favourite cheese.