Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 2 large yellow onions, chopped
  • 2 tbsp (30g) sweet paprika
  • 1 tbsp (15g) smoked paprika
  • 2 tsp (10g) caraway seeds, crushed
  • 1 tsp (5g) dried marjoram
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 4 cloves garlic, minced
  • 6 cups (1.4L) beef broth
  • 1 (14.5 oz) can (400g) diced tomatoes, undrained
  • 2 medium potatoes, peeled and cubed
  • 1 large carrot, peeled and sliced
  • 1 green bell pepper, chopped

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Sear beef in batches until browned on all sides. Remove beef and set aside.
  2. Add onions to the pot and cook until softened and translucent, about 5-7 minutes. Stir in garlic, paprika, caraway seeds, and marjoram. Cook for another minute, until fragrant.
  3. Return the beef to the pot. Pour in beef broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until beef is very tender.
  4. Add potatoes, carrot, and green bell pepper to the pot. Continue to simmer, covered, for another 30 minutes, or until vegetables are tender.
  5. Season with salt and pepper to taste. Serve hot.