Ingredients:

  • 3 tbsp beef tallow
  • 2 large yellow onions, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp Hungarian sweet paprika
  • 1 tsp caraway seeds, lightly crushed
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 large carrots, sliced into rounds
  • 2 medium parsnips, sliced into rounds
  • 2 medium potatoes, cubed into 1-inch pieces
  • 1 red bell pepper, chopped
  • 6 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat 3 tbsp beef tallow in a 6-quart Dutch oven over medium-high heat. Pat the 2 lbs beef chuck cubes dry and sear them in batches until they develop a rich brown crust; remove the beef and set aside.
  2. Lower the heat to medium and add the 2 large diced yellow onions. Cook until translucent and golden.
  3. Stir in the 3 cloves minced garlic, 1 tsp crushed caraway seeds, and 2 tbsp tomato paste, cooking for 2 minutes.
  4. Quickly stir in the 3 tbsp Hungarian sweet paprika, ensuring it coats the onions but does not burn.
  5. Return the seared beef and any accumulated juices to the pot. Pour in the 6 cups beef broth and bring to a gentle boil, then immediately reduce to a low simmer. Cover and cook for 90 minutes.
  6. Stir in the 2 large sliced carrots, 2 medium sliced parsnips, 1 chopped red bell pepper, and 2 medium cubed potatoes.
  7. Continue to simmer, partially covered, for another 45–60 minutes until the potatoes are tender and the beef is fork-tender with a safe internal temperature of 145°F/63°C.
  8. Season with 1 tsp salt and 1/2 tsp black pepper.