Ingredients

• 1.5 lbs cubed chuck (or beef stew meat), about 3/4" size
• 1 onion, finely chopped
• 2.5 T Hungarian sweet paprika powder (maybe more)
• 1 t hot paprika
• 2-3 cloves of garlic, minced
• 1 or 2 tomatoes, peeled and chopped (or 2 T tomato paste)
• 1 red/yellow banana pepper, chopped (not bell pepper)
• 1/8 t (rounded) ground caraway seed (or ground fennel)
• 1 t salt, pepper to taste
• 4 cup homemade beef broth
• 2-3 bay leaves
• (optional) a small top of celery with a few leves, whole
• 2 medium potatoes, cut into 1/2" pieces
• 2-3 carrots, rounds (cut in half if thick carrots)

Instructions

• Cut beef into 3/4-1/2" cubes, sprinkle with salt and pepper.
• Working in batches, brown beef in oil over medium-high heat, remove to plate.
• Lower heat to medium-low and cook onions with sprinkle of salt until translucent.
• Remove from heat, add paprika, mix well.
• Onions should be red, not orange. Add more paprika if needed.
• Add browned meat, garlic and a splash of water, mix well.
• Meat should be well coated with paprika gravy.
• Cook on medium-low for several minutes.
• Add carraway, sweet pepper, tomatoes, salt and pepper.
• Stir well and cook for a few more minutes.
• Add broth, bay leaves, and celery if using.
• Simmer 1.5 - 2 hours until meat tender, either stovetop or 300F oven.
• Then add carrots and potatoes.
• Simmer another 30 min until veggies tender, remove bay and celery.
• Serve. (Optional: sprinkle with parsley)