Ingredients
- 2 pounds good stew beef, such as chuck flap, cut into 1-inch cubes
- 1 cup brunoised or finely diced onion
- 1 cup finely diced carrot
- 2 cloves garlic, sliced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 ounce white vinegar
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 2 cups chicken stock
- 1 tablespoon fresh marjoram, chopped
- 1 tablespoon fresh parsley, chopped
- Neutral oil such as canola, safflower or vegetable oil
- Salt and pepper
- Optional: sour cream or crème fraîche
- Cooked egg noodles, for serving
Preparation
Step 1
1. Season cubed beef with salt and pepper, then sear in heavy bottom pan for 5-7 minutes. Remove and drain.
2. Reduce heat to medium. Add a small amount of oil, then onion, carrot, and garlic, and season lightly with salt and pepper. Cook for 3-4 minutes. Add paprika and caraway seeds, cook for an additional minute.
3. Add vinegar and reduce, then add tomato paste. Cook for 1 minute.
4. Add flour and cook for 1 minute, then add chicken stock. Bring to simmer.
5. Return the drained beef to pot. Cover and place in 350°F oven for 2 hours, occasionally stirring.
6. Remove from oven and taste to check seasoning, adjusting if necessary.
7. Finish with chopped marjoram and parsley. Serve with egg noodles. Optional: Garnish with sour cream or crème fraiche.
Makes 4 servings.