Ingredients:

  • 3 lbs Beef Chuck, trimmed and cubed (1-inch cubes)
  • 1/4 cup All-Purpose Flour
  • 1 1/2 tsp Kosher Salt, plus more for seasoning
  • 1/2 tsp Freshly Ground Black Pepper, plus more for seasoning
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil
  • 2 large Yellow Onions, finely chopped
  • 4 cloves Garlic, minced
  • 3 Tbsp Sweet Hungarian Paprika (high quality)
  • 1 tsp whole Caraway Seeds
  • 2 Tbsp Tomato Paste
  • 4 cups Beef Broth (low sodium preferred)
  • 1 cup Water (or dry red wine)
  • 2 large Bay Leaves
  • Sour Cream or Crème Fraîche, for garnish (Optional)

Instructions:

  1. Prep the Beef: Toss the beef cubes in a bowl with the flour, 1 1/2 tsp salt, and 1/2 tsp pepper until lightly coated.
  2. Sear the Meat: Heat half the butter and oil in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Do not overcrowd the pot. Remove seared beef and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add remaining fat. Add the chopped onions and sauté slowly, stirring frequently, for 10–15 minutes until deeply softened and beginning to caramelize.
  4. Bloom the Paprika: Clear a small space in the centre of the pot. Add the tomato paste and cook for 1 minute until darkened. Remove the pot briefly from the heat. Stir in the paprika and caraway seeds, coating the onions thoroughly. Cook for just 30 seconds until fragrant—do not let the paprika burn.
  5. Deglaze and Combine: Return the pot to the heat. Add the beef broth and water (or wine), scraping up any browned bits (fond) from the bottom of the pot. Bring to a simmer.
  6. Simmer: Return the seared beef and the bay leaves to the pot. Ensure the meat is mostly submerged. Bring back to a gentle simmer, then reduce the heat to the lowest possible setting. Cover tightly.
  7. Slow Cook: Simmer gently for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds. Stir every 45 minutes to prevent sticking.
  8. Adjust Consistency: Remove the lid for the final 30 minutes of cooking if the sauce seems too thin. Taste and adjust salt and pepper as needed. Discard the bay leaves before serving.