Goveda Corba (Bosnian Beef Stew)

Ingredients:

1 1/2 pounds cubed beef

5 garlic cloves

1 onion

1 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1/2 teaspoon cumin

2 cups beef broth

2 cups water

1 cup tomato sauce

4-5 potatoes

2 tablespoons cornstarch

1/4 cup heavy cream

3 tablespoons chopped dill

Preheat a large sauce pan over medium-high heat, and add a drizzle of olive oil.

Once the oil is hot, add the cubed beef.

Season the beef with a few pinches of salt and brown the meat.

Add in the minced garlic and diced onion. Saute until onion is soft and translucent.

Then, add the seasonings: salt, black pepper, paprika, and cumin,

Cook the mixture for a few more minutes, then pour in the tomato sauce, beef broth, and water.

Bring the liquids to a simmer, close the pan with a tight-fitting lid, reduce the

heat to low, and simmer for 1 to 1 1/2 hours or until the beef is tender.

Once the beef has reached the desired level of tenderness, remove it into a 

small bowl with a slotted spoon. Add the cubed potatoes.

Cover the pan with a lid and cook covered for 25 minutes or 

until the potatoes are tender.

Meanwhile, prepare the cornstarch slurry.

Combine the cornstarch and heavy cream until smooth. 

Once the potatoes are cooked, add the slurry into the sauce, and return the beef to the mixture.

Stir and cook for a few more minutes until the sauce thickens.

Serve with chopped dill and a dollop of sour cream.