Ingredients:

  • 2 tbsp olive oil (30ml)
  • 1.5kg/3.3 lbs braising steak, cut into 1-inch (2.5cm) cubes
  • 2 large onions, chopped (approximately 400g/14oz)
  • 2 red bell peppers, deseeded and chopped (approximately 300g/10.5oz)
  • 3 cloves garlic, minced
  • 2 tbsp sweet paprika (30ml)
  • 1 tbsp smoked paprika (15ml)
  • 1 tsp dried marjoram (5ml)
  • 1 tsp caraway seeds, lightly crushed (5ml)
  • 400g tin chopped tomatoes (14oz)
  • 500ml beef stock (approx. 2 cups)
  • 2 tbsp tomato puree/paste (30ml)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Sour cream or Greek yogurt (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Heat olive oil in the pot. Brown the beef in batches to avoid overcrowding, seasoning with salt and pepper. Set aside.
  2. Add onions and peppers to the pot and cook until softened and slightly caramelised. Stir in garlic and cook for another minute until fragrant.
  3. Stir in sweet paprika, smoked paprika, marjoram, and caraway seeds. Cook for 1 minute, stirring constantly, until fragrant.
  4. Add chopped tomatoes, beef stock, tomato puree, and bay leaf. Bring to a simmer, then return the beef to the pot.
  5. Cover the pot and simmer over low heat for at least 2.5 hours, or until the beef is very tender. Check occasionally and add more stock if needed to prevent sticking.
  6. Remove bay leaf. Season to taste with salt and pepper. Serve hot, garnished with sour cream or Greek yogurt and fresh parsley.