Cut the beef into large cubes and place them in a pot. Add the carrots, sliced thick, the garlic, finely chopped, and the olive oil. Place over heat and sauté, adding salt, pepper, thyme, and ginger.

Once everything is well sautéed, add the lemon juice, bay leaves, and enough water to cover. Let the stew simmer. I use a pressure cooker for 30 minutes. Meanwhile, prepare the potatoes. Peel as many potatoes as you need, cut them into wedges, season with salt and pepper, and toss to coat.

Heat oil in a frying pan. When hot, add the potatoes. Let them brown—they don’t need to cook through. Once browned, remove them to a dish and set aside.

When the beef is done, add the potatoes to the pot and let the stew simmer until the potatoes are fully cooked and the sauce has thickened slightly.