Ingredients:

  • 1 tbsp (15ml) Olive Oil
  • 1.5 lb (680g) Beef Stew Meat, cut into 1-inch cubes
  • 1 large Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tbsp (15ml) Sweet Paprika
  • 1 tsp (5ml) Smoked Paprika (optional)
  • 1/2 tsp (2.5ml) Caraway Seeds (optional)
  • 1 (14.5 oz/411g) can Diced Tomatoes, undrained
  • 4 cups (950ml) Beef Broth
  • 1 tbsp (15ml) Tomato Paste
  • 1 large Bay Leaf
  • 1 lb (450g) Yukon Gold Potatoes, peeled and cut into 1-inch cubes
  • 1 large Red Bell Pepper, cored, seeded, and chopped
  • Salt and Black Pepper to taste

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides. Remove beef and set aside.
  2. Add onion to the pot and cook until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).
  3. Stir in paprika, smoked paprika (if using), and caraway seeds (if using) and cook for 1 minute, until fragrant.
  4. Stir in diced tomatoes, beef broth, tomato paste, and bay leaf. Bring to a simmer.
  5. Return beef to the pot. Reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
  6. Add potatoes and bell pepper to the pot. Simmer for another 30 minutes, or until potatoes are tender.
  7. Remove bay leaf. Season with salt and pepper to taste. Serve hot, garnished with sour cream or Greek yogurt and fresh parsley, if desired.