Albanian-Style Beef and Potato Stew

Pat the beef dry with a paper towel and cut into 2-2.5 cm cubes. Heat the oil in a heavy-bottomed pot over high heat and brown the meat on all sides for 6-7 minutes.

Reduce the heat to medium, add the finely chopped onion and minced garlic, and cook for 4-5 minutes until the onion softens.

Stir in the paprika and cook for 30 seconds, then add the tomato paste and canned tomatoes, mashed together with their juice; simmer, stirring, for another 3-4 minutes.

Pour in the stock or water, season with salt and pepper to taste, cover with a lid and simmer over low heat for 20 minutes.

Peel the potatoes, cut into large cubes (about 3 cm) and add to the pot; if needed, top up with a little hot water so the liquid almost covers the contents.

Cover and continue simmering for another 25-30 minutes, until the potatoes and meat are tender and the sauce has thickened slightly.

Before serving, sprinkle with freshly chopped parsley and serve hot with fresh bread.