Ingredients
- 2 lbs of beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp sweet paprika
- 2 tsp smoked paprika
- 1 tsp caraway seeds
- 1 bay leaf
- 2 cups beef broth
- 2 cups diced tomatoes (fresh or canned)
- 2 large potatoes, peeled and cut into chunks
- 2 carrots, peeled and sliced
- 1 red bell pepper, sliced
- Salt and black pepper to taste
Directions
Step 1
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove from the pot and set aside.
Step 2
In the same pot, add the onion and garlic and cook until the onion is translucent.
Step 3
Add the sweet and smoked paprika, caraway seeds, and bay leaf. Cook for about 1 minute, stirring constantly.
Step 4
Add the beef broth, diced tomatoes, potatoes, carrots, and red bell pepper. Stir to combine.
Step 5
Return the beef to the pot and stir everything together.
Step 6
Bring to a boil, then reduce heat to low and cover the pot.
Step 7
Simmer for about 2 hours, or until the beef is tender and the vegetables are cooked through.
Step 8
Season with salt and black pepper to taste.
Step 9
Serve hot, garnished with fresh parsley or sour cream, if desired.
