Ingredients

Instructions

1. 1

   Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat.

2. 2

   Add the finely chopped onions and sauté slowly for 15-20 minutes until they are very soft and golden brown. This step is crucial for the stew's consistency.

3. 3

   Increase the heat to medium-high and add the beef and pork cubes. Cook, stirring occasionally, until the meat is browned on all sides.

4. 4

   Stir in the minced garlic, tomato paste, sweet paprika, and hot paprika. Cook for 1 minute until fragrant, being careful not to burn the spices.

5. 5

   Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 3 minutes.

6. 6

   Add the sliced carrots, bay leaves, and beef broth. The liquid should just cover the meat.

7. 7

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 2 to 2.5 hours, or until the meat is fork-tender.

8. 8

   Taste the stew and season with salt and black pepper. If you prefer a thicker sauce, simmer uncovered for an additional 15 minutes.

9. 9

   Remove the bay leaves and serve hot with dumplings, gnocchi, or crusty bread.