Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1-inch cubes (900g)
  • 1 large yellow onion, chopped (approx. 2 cups / 250g)
  • 2 cloves garlic, minced
  • 2 tablespoons sweet paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups beef broth (1 liter)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 large red bell pepper, cored, seeded, and chopped (approx. 1.5 cups / 200g)
  • 1 pound Yukon Gold potatoes, peeled and cubed (450g)
  • Salt and freshly ground black pepper to taste
  • Sour cream or Greek yogurt, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Brown beef cubes in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
  2. Add onion to the pot and cook until softened and translucent. Add garlic and cook for another minute until fragrant.
  3. Stir in sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using). Cook for one minute, stirring constantly.
  4. Pour in beef broth, scraping up any browned bits from the bottom of the pot. Add diced tomatoes.
  5. Return the browned beef to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
  6. Stir in red bell pepper and potatoes. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender.
  7. Season with salt and pepper to taste. Serve hot, garnished with sour cream or Greek yogurt (if desired) and fresh parsley.