Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 bell pepper, chopped
- 2 carrots, sliced
- 3 potatoes, cubed
- 4 cups beef broth
- 1 can diced tomatoes (14 oz)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef chunks and brown on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Stir in paprika and caraway seeds, cooking for 1 minute.
- Return beef to the pot, add beef broth, diced tomatoes, and bring to a boil.
- Reduce heat, cover, and simmer for 1.5 to 2 hours until meat is tender.
- Add carrots, potatoes, salt, and pepper; cook for another 30 minutes until vegetables are soft.
- Garnish with fresh parsley and serve hot with bread or dumplings.
Notes
- Use good quality smoked paprika for authentic flavor.
- Adjust the seasoning to your taste with salt and pepper.
- This dish tastes better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Simmering and braising
- Cuisine: German
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sodium: 900mg
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 30g
- Cholesterol: 80mg