Ingredients
The following ingredients have 8 Servings
- 2 tablespoons oil
- 1 extra-large sweet onion (peeled and chopped)
- 4-6 cloves garlic (minced)
- ¼ cup Hungarian paprika (or 3 tb Hungarian paprika + 1 tb smoked paprika)
- 2 pounds beef stew meat
- 2 large red bell peppers (seeded and chopped)
- 2 large carrots (sliced)
- 2 bay leaves
- 1 teaspoon caraway seeds
- 28 ounce can diced tomatoes
- 4 cups beef broth (or water + 4 teaspoon beef base)
- 2 large russet potatoes (peeled and chopped)
- ¼ cup chopped parsley
- salt and pepper
Instruction
- Set a large 6-8 quart sauce pot over medium heat. Add the oil, chopped onions, and garlic. Sauté for 2-3 minutes to soften. Stir in the paprika and beef chunks. Brown the meat for 5 minutes, stirring to make sure not to burn the paprika.
- Add in the bell peppers, carrots, bay leaves, caraway seeds, tomatoes, broth, and 1 teaspoon salt. Stir well. Cover. Then simmer for 60 minutes, stirring occasionally.
- Mix in the chopped potatoes. Cover and simmer again for 30 minutes, or until the potatoes are fork-tender.
- Then stir in the parsley. Taste, and salt and pepper as needed. Serve warm.
