Ingredients

• Beef chuck or shin 600 g, cubed
• Onions 3 large
• Sweet Hungarian paprika 3 tbsp
• Potatoes 3 medium
• Tomatoes 2, chopped
• Red bell pepper 1
• Garlic 3 cloves
• Caraway seeds 1 tsp
• Lard or vegetable oil 3 tbsp
• Beef stock or water 700 ml
• Salt and black pepper to taste

Instructions

1. 1

   Slowly fry the chopped onions in the lard over low heat until deep golden, about 15 minutes.

2. 2

   Remove the pot from the heat, stir in the paprika and crushed caraway so it does not burn, then add the garlic.

3. 3

   Add the beef cubes and brown lightly, seasoning with salt and pepper.

4. 4

   Pour in the stock, add the chopped tomatoes, cover and simmer gently for about 75 minutes until the beef begins to soften.

5. 5

   Add the diced potatoes and sliced bell pepper and cook a further 30 minutes until the meat and potatoes are tender and the sauce has thickened.

6. 6

   Adjust the seasoning and add a little water if the stew is too thick.

7. 7

   Serve hot, ideally with crusty bread or dumplings.