2 1/2 pounds boneless beef chuck, cut into small cubes
2 tablespoons canola oil
3 medium onions, chopped
1 green pepper, diced small
2 garlic cloves, finely chopped
2 teaspoons caraway seeds
1 teaspoon dried marjoram
1/4 cup all-purpose flour
6 tablespoons tomato paste
6 cups boiling beef broth
1 teaspoon paprika
1/4 cup ketchup
2 teaspoons Worcestershire sauce
Sea salt and pepper to taste
- Heat oil in a large heavy pot over medium-high heat until it shimmers. Add the beef and cook, stirring occasionally, until browned and beginning to exude liquid, about 5 minutes. Add onions, green pepper, garlic, caraway seeds, and marjoram and cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Add flour and cook, stirring frequently, until mixture sticks to bottom of pot and is golden, about 1-2 minutes. Add tomato paste, ketchup, paprika, Worcestershire sauce and salt and cook, stirring, 1 minute, then stir in hot broth. Scrape up any browned bits from the bottom of the pot.
- Bring to a boil, stirring occasionally, then simmer, partially covered, stirring occasionally, until meat is tender, at least 1 hour.