1 1/2 lbs. kalka meat
1 1-1b bag carrots, peeled and chopped
1 large onion, chopped
2 cloves garlic, chopped or minced
1/4 c. red wine
1 tsp. onion powder
Salt and pepper to taste
Put all the ingredients and spices in a large soup pot. Add water until pot is about 1/2 full. Bring to a boil, then turn to low. Simmer on low for at least 2 hours; 3 or 4 is better. The longer the stew cooks, the more flavorful it is and the softer the meat gets. Just keep an eye on the liquid to make sure it doesn't all cook down; you might need to add more water.