Cut beef into 1-inch cubes and brown it in hot clarified butter for about 10 minutes. Meanwhile dice onions and mince garlic. Season beef with salt, pepper and paprika, dust with flour. Stir and combine with tomato paste. Add onions and garlic to the meat and sauté for 5 minutes. Deglaze by adding red wine and meat stock.

Add bay leaves and cloves and simmer stew on low heat for about 25 minutes. Meanwhile clean, peel and dice carrots and potatoes, wash and dice bell pepper. Add all vegetables to meat, cover and let simmer for 10 more minutes. Peel tomatoes (briefly submerge them in boiling water if necessary), cut into quarters and add them to the stew. Stir well and let stew simmer until flavors have combined well, about 5-10 minutes.