Ingredients:

  • 2 lbs beef chuck, trimmed and cut into 1-inch cubes
  • 2 lbs yellow onions, finely diced
  • 2 tbsp avocado oil
  • 3 tbsp sweet Hungarian paprika
  • 1 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 tsp caraway seeds
  • 1 bay leaf
  • 1 cup dry red wine
  • 3 cups low-sodium beef broth
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the beef in 3 separate batches until a mahogany-colored crust forms on all sides. Remove beef to a plate and set aside.
  2. Reduce heat to medium. Add the diced onions to the remaining fat and sauté for 15–20 minutes, stirring occasionally, until they are translucent and starting to turn golden brown.
  3. Stir in the minced garlic and caraway seeds, cooking for about 1 minute until fragrant.
  4. Add the sweet Hungarian paprika and tomato paste. Stir constantly for 1-2 minutes to toast the paprika without burning it.
  5. Pour in the dry red wine to deglaze the pot, using a wooden spoon to scrape up the brown fond from the bottom.
  6. Return the seared beef and any accumulated juices to the pot. Stir in the low-sodium beef broth, bay leaf, sea salt, and cracked black pepper.
  7. Lower the heat to a gentle simmer, cover with a lid, and cook for approximately 2 hours, or until the beef is fork-tender and the sauce has thickened.