Ingredients:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 3 large yellow onions, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp Hungarian sweet paprika
  • 1 tsp caraway seeds, lightly crushed
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 medium carrots, sliced into rounds
  • 2 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 red bell pepper, chopped
  • 2 bay leaves

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Season with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear the beef in batches until a deep mahogany crust forms on all sides, then remove beef to a plate.
  3. Lower heat to medium. Sauté diced onions until translucent and golden (8-10 minutes). Stir in minced garlic and caraway seeds for 1 minute.
  4. Stir in the paprika and tomato paste, cooking for 30-60 seconds without burning.
  5. Deglaze the pot with a splash of beef broth, scraping up the browned bits. Return beef and juices to the pot.
  6. Add remaining beef broth and bay leaves. Cover with a tight lid and simmer on low for 90 minutes.
  7. Stir in carrots, potatoes, and red bell pepper. Cover and simmer for another 30-45 minutes until vegetables are tender and beef is fork-tender.
  8. Remove bay leaves before serving.