Traditional Croatian Goulash

Finely chop the onions and grate the peeled carrots. Add them to the pot with the remaining fat and cook over low heat for 15 minutes.

A small pinch of salt can help the vegetables soften more quickly.

When the vegetables are browned and slightly softened, return the meat to the pot along with the bay leaves and garlic. Pour in the red wine and let it simmer for 10 to 15 minutes, allowing the alcohol to cook off.

Now, add two-thirds of the water (or stock, if you're using it).

Cover the pot and let the goulash cook over low heat for one hour, stirring occasionally to prevent sticking.

After the first hour, add the remaining water (or stock) and continue to cook for another 30 to 45 minutes, until the beef is fork-tender.