Cut the meat into small bites and crisp them on all sides in heated oil. Cut the onions, carrot and garlic and them to the meat, along with the bay leaves.
Braise and when the vegetables soften, pour in the wine. Let it boil on low heat until the wine evaporates.
Add the tomato paste, black pepper and paprika, 2 cups (500 ml) of water. Dilute the flour in a little water and pour it into the dish. Stir and salt to taste. Let it simmer under a lid on low heat until ready.
Peel the potatoes, wash and boil them in salted water with a pinch of saffron. Once boiled, mash the potatoes with 2/5 cup (100 ml) of the broth and salt to taste. Add the butter and stir.
Chop the onion finely and braise it in a little oil. Add the rice and stir. Once the rice changes its color a little, squeeze in a little fresh lemon juice. This way the rice will remain very white.
Pour in 4 cups boiling water, a little salt and a pinch of black pepper. Once the water comes to a boil, turn off the stove and leave the rice under the lid until it absorbs the water.
For each serving, put meat with sauce, mashed potatoes and rice all in 1 plate.