Add the diced onion and saute on lard or oil until it gets a translucent, glassy look.
Add the diced pepper, paprika, garlic, tomato, salt, black pepper, cumin and carrot.
Add the meat and mix all together well.
Pour wine and water until the meat is submerged. Put the lid on then cook on low heat until meat is soft and meltingly tender for about 3-4 hours. Stir occasionally and refill liquid if it reduces below ¾ of the meat. Let it cool for 20 minutes before serving.