Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (approx. 200g)
  • 2 bell peppers (1 red, 1 yellow), cored, seeded and chopped (approx. 300g)
  • 3 cloves garlic, minced
  • 2 tablespoons (30g) sweet paprika
  • 1 tablespoon (15g) smoked paprika
  • 1 teaspoon (5g) caraway seeds, crushed
  • 1/2 teaspoon (2.5g) dried marjoram
  • 1/4 teaspoon (1.25g) cayenne pepper (optional)
  • 1 (14.5 oz) can (411g) diced tomatoes, undrained
  • 6 cups (1.4 litres) beef broth
  • 2 bay leaves
  • 1 lb (450g) Yukon Gold potatoes, peeled and cubed
  • 1 large carrot, peeled and sliced (approx 100g)
  • 1 tablespoon (15ml) tomato paste
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15ml) red wine vinegar
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Season beef with salt and pepper. Heat olive 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 and bell peppers to the pot and cook until softened. Add garlic and cook until fragrant.
  3. Stir in sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
  4. Stir in tomato paste and cook for 1 minute. Pour in diced tomatoes (with juice) and beef broth, scraping up any browned bits from the bottom of the pot.
  5. Return the beef to the pot. Add bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the beef is very tender.
  6. Add potatoes and carrots to the pot. Continue to simmer for another 30-45 minutes, or until the vegetables are tender.
  7. Remove bay leaves. Stir in red wine vinegar. Season with salt and pepper to taste.
  8. Garnish with fresh parsley and serve hot.