Wash a piece of beef, separate it from the bone, fat and the meat part finely cut into cubes of 1 cm x 1 cm. Put it to stew in a cauldron without adding oil, the fat will melt, it will crack. Add salt and pepper, add spices to your own taste, mix.
Wash and peel the vegetables. Cut the cabbage coarsely, pepper into small strips, carrots into circles. I used frozen blanks of both pepper and carrot, as can be seen in the photo. Grate a very ripe tomato on a coarse grater, remove the peel. Send all the ingredients to the pork rinds. Simmer under the lid for 15-20 minutes, stirring occasionally with a spatula.
Add salt and pepper to taste, pour boiled water, cover again and continue stewing.
About five minutes before the end of stewing, add 2 leaves of laurel, a few peas of black pepper for flavor, 2-3 crushed garlic cloves.
Serve the dish hot. Cabbage with white bread croutons and garlic sauce is especially good (mayonnaise + crushed garlic cloves + chopped parsley and dill). Bon Appetit!