Ingredients
Scale
- 2 pounds beef chuck roast, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds (optional)
- 1 bell pepper, chopped
- 2 carrots, sliced
- 3 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
- In the same pot, add chopped onion and cook until translucent. Add garlic and cook for 1 minute.
- Stir in paprika and caraway seeds, cook for 30 seconds.
- Add browned beef back to the pot, along with chopped bell pepper, carrots, diced tomatoes, and beef broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- Use beef chuck roast for best tenderness and flavor.
- Slightly increase paprika for a smokier flavor.
- Serve with rustic bread or over potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Method: Stovetop simmering
- Cuisine: German
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg