Meat must be put to boil in advance. The flesh of beef rinse, pour 1.5 liters of cold water and then boil it. 2 onions cut crosswise in half, carrots cut into cubes. To bake the vegetables on a dry pan.

After the pot of meat has boiled, remove the foam and lay in prepared pan with onion and carrot, Bay leaf (optional), 5-6 peppercorns and reduce heat to low. Cover pot and simmer 2 hours, add salt and cook for another 30-40 minutes. Through this time, check the readiness and remove from heat. Leave the meat in the pan for another half hour. Then remove and cool completely.

Put the beef on a cutting Board and with a fork or your hands divide into small pieces. Slice the vegetables. The basic rule says stew - all the ingredients should be cut the same size pieces. Only the chili pepper and the garlic cloves cut very finely. In frying pan, heat the oil and fry (3-4 minutes) the onions and carrots, then add chopped sweet pepper, mushrooms and half a teaspoon of salt. Cook, stirring constantly, until then, until the vegetables are soft (approximately 10-15 minutes). Add the garlic, chilli and cinnamon. Sauté for another half a minute, then add the chopped tomatoes (the original recipe - 400 g. canned tomatoes). Simmer for another 5 minutes. Add 400 ml of strained broth in which the meat is cooked and the pieces of meat. Simmer, stirring occasionally, for another 10 minutes.

Our stew is ready. Bon appetit!!!

This napkin Patchwork Quilting. Performance art.