2 medium onions
2 teaspoons butter (or lard (preferred))
1 teaspoon caraway seeds
2 tablespoons paprika
¼ cup flour
1 ½ pound stewing beef (trimmed and cut into 1" cubes)
2 cups beef broth (or water)
1 cup diced tomatoes (canned)
1 teaspoon salt
¼ teaspoon pepper
1 ½ cup carrots (optional)
3 cups potatoes (optional)
In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.
In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.
Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper.
Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.