Season the meat with salt and pepper.
Using a pairing knife, poke each piece of the beef and insert a garlic sliver rolled in cinnamon.
Then, insert a clove to seal the opening.
In a heavy saucepan, heat the olive oil and brown the meat.
Add the tomato paste, a pinch of sugar (if needed to reduce the tartness of the tomatoes) and the hot water.
Bring to boil, reduce heat to a simmer and cover the pot and let the meat cook about three quarters.
Sprinkle the potato wedges with a couple of pinches of salt and pepper and add them to the meat.