How to cook
Clean the meat from the veins and fat on its surface, rub it with black pepper and roll it in a little flour, by shaking off the excess. Seal it over high heat in olive oil on all sides briefly. Remove and wrap it in aluminum foil. This will preserve its juices and keep it tender.
Chop the onion and one carrot and stew them (with a little salt), until they soften in the heated olive oil from the meat, by reducing the heat. Meanwhile, peel your potatoes and other carrots and leave them in a bowl of water, until it's time to use them.
Put the tomato paste, parsley and garlic in pieces and fry them for 2-3 minutes, then pour the wine. Cook, until it is almost completely reduced and pureed into a fairly smooth mixture.
Pour the beef broth and as soon as it boils, put the stewed and softened meat. Season with the bay leaves and more black pepper and salt. If you did not use tomato paste, but regular tomato sauce, you will not get a rich red color, so you can add paprika.
Cook for 40-50 minutes on moderate heat, then add the whole potatoes and the carrots - in large pieces. Cook for another 20 minutes, or until the vegetables are fully cooked. If desired, you can thicken with a little flour dissolved in cold water and mixed with a ladle or two of the broth from the dish.
This meat is magically tender and delicious and cooked this way it melts in your mouth and is a delight for the senses.
Serve the dish sprinkled with freshly chopped parsley for freshness.