Ingredients:

  • 2 tbsp lard or vegetable oil
  • 300g yellow onions, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp Hungarian sweet paprika
  • 1 tsp caraway seeds, lightly crushed
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 cups beef bone broth
  • 300g carrots, sliced into rounds
  • 300g potatoes, cubed into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 tbsp tomato paste
  • 1 bay leaf

Instructions:

  1. Season the cubed beef with salt and pepper. Heat the lard in a heavy-bottomed Dutch oven over medium-high heat. Brown the meat in batches until each piece has a deep, mahogany-colored crust. Remove the meat and set aside.
  2. Lower the heat to medium. Add the onions to the remaining fat and sauté until translucent and soft. Stir in the garlic and caraway seeds, cooking for 60 seconds.
  3. Remove the pot from the heat. Stir in the tomato paste and sweet paprika, stirring constantly for 30 seconds to toast the paprika in the oil without burning it.
  4. Return the seared beef to the pot. Pour in the beef broth and add the bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 90 minutes until the beef is tender.
  5. Add the carrots, potatoes, and bell peppers. Continue to simmer uncovered for another 20–30 minutes until the vegetables are tender and the broth has thickened slightly.