Start by measuring out all spices. Mix the spices together on a plate and set it aside until ready to use.

Next, soak the meat in water for thorough cleaning and removal of blood. This is an optional step but it's my personal preference. Rinse it well.

Then cut the beef into small, 1” cubes. Soak the meat again, and rinse thoroughly. Place the meat into a strainer for the water to drain.

Transfer clean meat into a gallon-size Ziploc bag or bowl with a lid. Sprinkle and mix in the seasoning. Cover with a lid (or Ziploc bag) and let it marinate in the refrigerator overnight.

Peel, rinse, and grate carrots, and then set them aside until ready to use.

Next, peel, rinse well, and cut into 1" (2.5 cm) cubes of potatoes. Rinse again until the water is clear.

Now fill the pot with water just ¼ inches below the cubed potatoes. Add salt and 2 rinsed bay leaves, cover a pot with a lid, and bring it to a boil on medium-high heat.

Once it starts to boil, reduce the temperature to low, remove the white foam, and cover the pot with a lid leaving a little opening for the steam to escape. This will also prevent not allowing the potatoes to potatoes to cook properly and get the right consistency. Let it boil for about 20 minutes.

While the potatoes are boiling prepare the meat. Pour oil into a large skillet and heat the skillet at a high temperature.

Place seasoned meat onto the hot skillet and sear the meat on high, stirring constantly to prevent burning. I use a splatter screen to prevent most of the splatters.

Keep the temperature on high to prevent the pan from cooling from the cold meat. This causes the meat to juice out and become dry.

Sauté meat, stirring it constantly for a couple of minutes. Reduce the heat to low and let it continue frying for a couple more minutes, stirring occasionally.

Next, add carrots, sauté for a couple of minutes stirring every 30 seconds or so, and then add tomato paste and heavy whipping cream, stir and simmer for a few minutes. Set aside until ready.

Once the potatoes are cooked and the knife easily slices into a potato, add sautéed meat and carrot mixture. Mix well using a large serving spoon to combine and let lightly boil for another 10- 15 min stirring every couple of minutes.

Turn the potatoes off and let them cool on the stovetop and absorb all the flavor for about 30 minutes before serving.