Ingredients:

  • 2 lbs (900g) Beef chuck, cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 2 large Yellow onions, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Hungarian sweet paprika
  • 1 tbsp Hungarian hot paprika (optional, for a kick!)
  • 1 tsp Caraway seeds, crushed
  • 1 (14.5 oz / 411g) can Diced tomatoes, undrained
  • 6 cups (1.4 liters) Beef broth
  • 2 medium Potatoes, peeled and cubed
  • 1 Red bell pepper, seeded and chopped
  • 1 tsp Dried marjoram
  • 1/2 tsp Salt, or to taste
  • 1/4 tsp Black pepper, or to taste
  • Sour cream, for serving (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
  2. Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in the sweet paprika, hot paprika (if using), and caraway seeds. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
  4. Pour in the diced tomatoes (with their juice) and scrape the bottom of the pot to loosen any browned bits. Return the beef to the pot.
  5. Pour in the beef broth, ensuring the beef is submerged. Bring to a simmer, then reduce the heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.
  6. Stir in the potatoes and red bell pepper. Continue simmering, covered, for another 30-45 minutes, or until the potatoes are tender.
  7. Stir in the marjoram, salt, and pepper. Taste and adjust seasonings as needed. Serve hot, topped with a dollop of sour cream and a sprinkle of fresh parsley, if desired.