Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bell pepper, chopped (red, yellow, or green)
  • 3 medium carrots, sliced
  • 4 cups beef broth
  • 1 can (14 ounces) diced tomatoes
  • 1-2 tablespoons apple cider vinegar (optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the beef cubes and brown on all sides. Remove and set aside.
  3. In the same pot, add the onions and sauté until softened, about 5 minutes.
  4. Stir in the minced garlic, paprika, caraway seeds, salt, and pepper. Cook for another minute until fragrant.
  5. Return the browned beef to the pot. Add the chopped bell pepper and carrots, stirring to combine.
  6. Add the beef broth and canned tomatoes. Stir well.
  7. Bring to a boil, then reduce heat. Cover and simmer for at least 1 hour, stirring occasionally until the beef is tender.
  8. Taste and adjust seasoning. Stir in apple cider vinegar, if using, for brightness.
  9. Serve hot, garnished with fresh parsley.