4 servingsPrep Time
2 1/2 pounds: boneless beef chuck roast, cut into 2-inch cubes
: salt and ground black pepper to taste
2 tablespoons: vegetable oil
2: onions, chopped
2 teaspoons: olive oil
1/2 teaspoon: salt
2 tablespoons: Hungarian paprika
2 teaspoons: caraway seeds, crushed
1 teaspoon: freshly ground black pepper
1 teaspoon: dried marjoram
1/2 teaspoon: ground thyme
1/2 teaspoon: cayenne pepper
4 cups: chicken broth, divided
1/4 cup: tomato paste
3 cloves: garlic, crushed
2 tablespoons: balsamic vinegar
1 teaspoon: white sugar
1/2 teaspoon: salt, or to taste
1: bay leaf
Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
Calories: 573 kcal
Carbohydrates: 13.4 g
Cholesterol: 134 mg
Fat: 41.2 g
Fiber: 2.4 g
Protein: 36 g
Sodium: 1853 mg