Preparation Steps

• Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
• Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Add the paprika, caraway seeds, salt, and pepper. Stir well to combine.
• Return the browned beef to the pot. Pour in the beef broth and stir in the tomato paste.
• Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
• Add the cubed potatoes and sliced carrots to the pot. Stir to combine, cover, and continue to simmer for another 30-40 minutes, or until the vegetables are tender.
• Serve hot, garnished with a dollop of sour cream if desired.