# What You’ll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, finely chopped
03 - 2 medium carrots, sliced
04 - 1 large red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 medium potatoes, peeled and cubed (optional)
→ Spices & Seasonings
07 - 3 tbsp Hungarian sweet paprika
08 - 1 tsp caraway seeds
09 - 1 tsp dried marjoram
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp salt, plus more to taste
12 - 1 bay leaf
→ Liquids
13 - 4 cups beef broth
14 - 2 tbsp tomato paste
15 - 2 tbsp vegetable oil or lard
# Step-by-Step Guide:
01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add onions and cook until golden and soft, about 8 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the beef cubes and brown on all sides, approximately 5 minutes.
04 - Sprinkle the sweet paprika over the meat and onions, stirring rapidly to coat and avoid burning.
05 - Stir in tomato paste, caraway seeds, marjoram, black pepper, and salt evenly throughout the mixture.
06 - Mix in carrots, red bell pepper, and bay leaf thoroughly.
07 - Pour in beef broth, scraping up any browned bits from the pot’s base. Bring to a gentle simmer.
08 - Cover and cook on low heat for 1 hour, stirring occasionally to prevent sticking.
09 - If using, add potatoes and simmer uncovered for 45 to 60 minutes, until beef and vegetables are tender and liquid slightly thickens.
10 - Adjust salt and pepper to taste, remove bay leaf, and serve warm.
