Cut the Beef: Begin by cutting the boneless beef into small, bite-sized pieces. This helps the beef cook evenly and makes it easier to serve later.

Heat the Oil: Heat 2 tablespoons of vegetable oil in a large pan over high heat.

Sear the Beef: Add the beef pieces to the hot oil and sear them for about 5 minutes, turning occasionally until browned on all sides. Searing the beef helps to lock in the flavor and create a deeper, richer taste for the dish.

Add the Onion: After the beef is browned, add 150g of finely chopped onions to the pan and fry over medium heat for 2 minutes, stirring frequently.

Add Carrot and Garlic: Add 150g of finely diced carrots and 4 minced garlic cloves to the pan. Continue frying for another 3 minutes, allowing the vegetables to soften and absorb the flavors of the beef.

Add Spices: Season the beef and vegetables with 1 teaspoon of salt, ½ teaspoon of ground black pepper, 1 teaspoon of sweet paprika, 1 teaspoon of ground coriander, and 2 bay leaves. Stir everything well to evenly coat the meat and vegetables with the spices.

Add Tomato Paste: Stir in 2 tablespoons of tomato paste, ensuring it mixes well with the beef and vegetables.

Add Water: Pour in 600 ml of hot water and bring the mixture to a boil. The water will create the base for the sauce that will braise the beef.

Simmer: Once the mixture comes to a boil, reduce the heat to low, cover the pan with a lid, and let it simmer for 1 hour. Stir occasionally to prevent sticking and to ensure the beef cooks evenly.

Toast the Flour: In a separate small pan, heat 2 tablespoons of all-purpose flour over medium-low heat. Stir constantly for 2-3 minutes until the flour turns a light yellow color. Toasting the flour gives it a slightly nutty flavor and prevents the gravy from tasting raw.

Add Butter: Add 40g of butter to the toasted flour and stir until the butter melts and is fully combined with the flour.

Gradually Add Water: Slowly add 200 ml of hot water to the butter-flour mixture while stirring constantly. Continue to cook for 2-3 minutes over low heat until the sauce thickens. This is your roux-based gravy that will be added to the beef.

Check the Beef: After the beef has braised for 1 hour, check if it's tender. The meat should be soft and easy to break apart.

Add the Gravy: Stir the prepared gravy into the beef mixture, ensuring everything is well combined. Let it cook for an additional 2-3 minutes over low heat until the gravy thickens further and coats the beef pieces.

Chop Fresh Herbs: Before serving, sprinkle the dish with freshly chopped parsley and scallions for added flavor and color.

Serve Hot: Serve the braised beef with mashed potatoes, pasta, or rice for a complete and hearty meal. Enjoy!