Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Pat beef cubes dry, season with salt and pepper, then sear for 3-4 minutes per side until a deep brown crust forms. Avoid crowding the pan by working in 2-3 batches. Remove browned beef and set aside.
2 lbs beef chuck, 2 tbsp oil, to taste salt, to taste black pepper
Lower heat to medium and add diced onions and chopped bell peppers to the same pot. Cook for 5-7 minutes, stirring occasionally, until onions turn translucent and peppers soften. Add minced garlic and caraway seeds, cooking for another 1 minute until fragrant.
2 large onions, 2 bell peppers, 4 cloves garlic, 1 tsp caraway seeds
Remove the pot from heat. Stir in 3 tablespoons sweet paprika and 1 teaspoon smoked paprika (if using), coating the vegetables evenly. Let the mixture sit for 30-60 seconds to bloom, preventing paprika from burning and releasing its oils.
3 tbsp Hungarian sweet paprika, 1 tsp smoked paprika
Return the pot to medium heat. Stir in tomato paste and cook for 2 minutes. Add the browned beef along with any accumulated juices. Pour in 3 cups of beef broth, scraping the bottom to release browned bits. Bring to a boil, then reduce to a low simmer (180-190°F) with gentle bubbles.
2 tbsp tomato paste, 2 lbs beef chuck, 3 cups beef broth
Cover and simmer for 1.5 hours, stirring every 20-30 minutes. Check tenderness at 1 hour by piercing beef with a fork—it should slide off easily. If the sauce is too thin, whisk 1 tablespoon of flour or cornstarch with 2 tablespoons cold water, stir into stew, and simmer uncovered for 10 minutes. Remove from heat and let rest covered for 10-15 minutes before serving.
1 tbsp flour
