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1
Start by combining all your spices in a small bowl to create a seasoning mix.
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2
Begin searing your meat.
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3
Wait until the pan really, really, really hot then add your tablespoon of olive oil and sear the meat on all sides until nice and brown.
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4
Dont be lazy with the searing, it really adds to the color of your sauce as well.
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5
Remove from the heat and get a stock pot or dutch oven ready.
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6
Place the meat in the stock pot along with the flour.
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7
On low heat, toss the beef cubes in the flour for a minute.
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8
Add the carrots and minced onions and toss for another two-three minutes.
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9
Add your total 3 cups of water including the bouillon and tomato paste.
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10
Add all your spices.
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11
Begin preheating your oven to 180 degrees Celsius after 20 minutes.
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12
Stir for a few seconds until its all mixed together.
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13
Leave on high heat until the broth boils then turn down your heat to the lowest possible and leave to simmer gently for 40 minutes.
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14
While it simmers, quarter your mushrooms and sautee them in a pan with a drop of oil and a pinch of garlic powder.
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15
Take your dutch oven and place it in the oven or transfer the contents from your stock pot to an ovenproof casserole dish with a lid.
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16
If you want a thinner sauce, add the extra half cup of water.
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17
Leave to simmer in your covered dish for half an hour then add the mushrooms and leave to simmer again for another hour.
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18
Serve with something that sops up the sauce.
