Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 2 large yellow onions, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup Hungarian sweet paprika
  • 4 cups beef bone broth, low sodium
  • 2 tbsp tomato paste
  • 2 medium carrots, sliced into rounds
  • 2 medium potatoes, peeled and cubed into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 tsp caraway seeds
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat oil in a Dutch oven over medium-high heat. Sear beef cubes in batches until they develop a deep brown crust, then remove and set aside.
  2. Lower heat to medium. Add diced onions and cook until translucent and soft (about 5–7 mins). Stir in minced garlic and cook for 1 minute until fragrant.
  3. Remove the pot from heat momentarily. Stir in the paprika and caraway seeds, coating the onions in the spice for 30 seconds to bloom the flavor.
  4. Return the pot to heat. Stir in tomato paste, then slowly pour in the beef broth, scraping the bottom of the pot to release the browned bits.
  5. Return the seared beef to the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 90 minutes until the beef begins to tenderize.
  6. Stir in the sliced carrots, cubed potatoes, and chopped red bell peppers. Continue simmering until vegetables are tender and beef is fork-tender.