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  • 2 lb beef chuck roast, cubed into 1-2 inch pieces
  • salt & pepper
  • 2 tbsp all purpose flour
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 2 cloves garlic, minced
  • 3 tbsp sweet paprika
  • ½ tsp dried oregano
  • ½ tsp caraway seeds, lightly crushed
  • 15 oz can of crushed tomatoes
  • 2 cups beef broth
  • 1 bay leaf

For serving (optional)

  • sour crean
  • fresh dill
  • fresh parsley


Add cubed beef to a mixing bowl and sprinkle with a generous pinch of salt and pepper and 2 tbsp of flour. Mix until the beef is evenly coated.


Heat 1-2 tbsp of olive oil in a large dutch oven over medium high to high heat until shimmering. Add the beef in a single layer (you should immediately hear a sizzle, if you don't the oil isn't hot enough). Cook undisturbed for one minute then flip to the other side and cook and additional minute to brown. Remove the beef to a bowl and repeat the process until all beef has been browned.

Then set the beef aside.

In the same dutch oven add a little more olive oil then turn the heat down to medium. Add the diced onions and cook for 3-5 minutes until softened.

Then add diced peppers and garlic and cook for another minute or two.

Then add sweet paprika, oregano and caraway seeds and stir over medium heat until the vegetables are well coated in the spice mixture.

Turn the heat back up to medium high/high then deglaze with a 15 oz can of crushed tomatoes and 2 cups of beef broth. Add in the bay leaf and finally add the browned beef and juices back to the pot.

Bring the mixture to a boil over medium high to high heat. Then turn the heat down to low and place a lid on the pot.

Cook covered on low heat for 1 hour. Then remove the lid, stir and turn the heat up to medium low. Cook for another hour uncovered until the meat is tender and the sauce has reduced. Stirring every so often to ensure it doesn't scorch.

Remove from the heat and serve with egg noodles, mashed potatoes or on its own. Top with sour cream and fresh dill or parsley.