Russian Beef Goulash

Preheat a large pan or skillet over medium-high heat and coat with avocado oil.

Add the beef to the hot pan and cook, breaking it apart, until browned on all sides.

While the beef is cooking, chop the bell peppers, carrot, and onion into small pieces.

Once the beef is browned, season with salt and reduce the heat to medium.

Add the chopped vegetables to the pan with the beef. Cook for 5 minutes, stirring occasionally.

Season with black pepper and add the tomato paste. Stir well and cook for 2 more minutes.

Add the can of diced tomatoes and season with more salt.

Pour in enough hot water to cover all the ingredients and stir to combine.

Bring the mixture to a simmer, then cover with a lid and reduce the heat to the lowest setting.

Simmer for 1 hour, stirring occasionally to prevent sticking.

After 1 hour, stir the goulash and add the bay leaves, pushing them down into the stew.

Cover and simmer for another 10 minutes.

Remove from heat. Serve the goulash hot over a bed of cooked buckwheat.