Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 2 tablespoons sweet paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon hot paprika (optional)
  • 1 teaspoon caraway seeds, ground
  • 1 (14.5 oz / 411 g) can diced tomatoes, undrained
  • 6 cups (1.4 liters) beef broth
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1.5 lbs (680 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes (optional)
  • Sour cream or crème fraîche (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove beef and set aside.
  2. Add onion to the Dutch oven and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in bell peppers and cook for another 3 minutes.
  3. Stir in sweet paprika, smoked paprika, hot paprika (if using), caraway seeds, marjoram, and cumin. Cook for 1 minute, stirring constantly, until fragrant.
  4. Add diced tomatoes, tomato paste, and beef broth to the Dutch oven, scraping up any browned bits from the bottom. Return the beef to the pot. Add bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender.
  5. Stir in potatoes during the last 30-45 minutes of cooking (if using), or until tender.
  6. Remove bay leaf. Season with salt and pepper to taste. Ladle into bowls and top with sour cream and fresh parsley.