Beef stew

Ingredients
Boneless beef: 1.5 kg (cut into 1.5 inch pieces)
Salt: 2 teaspoons
Black pepper powder: 1 teaspoon
Soybean oil: 3 tablespoons
Medium onions, cut into large pieces: 2
Garlic paste: 7 cloves
Balsamic vinegar: 2 tablespoons
Tomato paste: 1.5 tablespoons
Flour: ¼ cup
Plum juice: 2 cups
Beef stock: 2 cups
Water: 2 cups
Bay leaf: 1
Oregano powder: ½ tablespoon
Carrots, peeled and cut into large pieces: 4
Grounds: ½ kg potatoes (boiled and cut into large pieces)
Mint leaves, chopped: Approx.

Method
Wash the meat, drain the water and pat dry with a kitchen towel.

Now rub 1 teaspoon of salt and pepper powder on the meat.

Mix 1 tablespoon of flour with it.

Heat 1 tablespoon of oil in a pan and reduce the heat.

Fry a quarter of the meat until brown.

Fry the remaining 2 parts of the meat in this way and fry it in two more batches with oil until brown.

Fry for 5-8 minutes.

Now fry the chopped onion, garlic paste and vinegar in the remaining oil in the pan.

Add tomato paste and cook for 1 minute.

Stir in the fried meat and spread the remaining flour evenly around it and mix with a wooden spoon.

Now mix in the currant juice, beef stock, water, bay leaf, oregano and a little sugar and cook for 1 hour with the lid on.

Stir occasionally.

If you want, you can bake in a preheated oven at 180 degrees Celsius for 2 hours.

Now add the carrots and potatoes and cook for another 1 hour on low heat, covered.

Take it out and serve it hot.