Ingredients
2 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 1/2 lb beef chuck, cut into 1-inch cubes
2 tbsp sweet paprika
1 tsp caraway seeds, ground
2 tbsp tomato paste
4 cups beef broth
2 cups water
2 large carrots, sliced
2 large potatoes, peeled and cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp marjoram
1 bay leaf
1/4 cup chopped fresh parsley
Directions
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the finely chopped onion and sauté until it becomes translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the beef chuck cubes and brown them on all sides.
5. Sprinkle in the sweet paprika and ground caraway seeds, stirring well to coat the beef evenly.
6. Add the tomato paste and mix thoroughly.
7. Pour in the beef broth and water, bringing the mixture to a boil.
8. Reduce the heat to a simmer and let it cook for about 45 minutes.
9. Add the sliced carrots, cubed potatoes, and chopped bell peppers to the pot.
10. Season with salt, black pepper, marjoram, and add the bay leaf.
11. Let it simmer for another 30 minutes or until the vegetables are tender.
12. Remove the bay leaf.
13. Adjust seasoning if needed.
14. Garnish with chopped fresh parsley before serving.