1.5 pounds beef chuck boneless trimmed cut into 1-inch pieces
1 ounce flour all-purpose
2 garlic clove minced
1 tablespoon juice of lemon fresh
14 ounce less-sodium beef broth fat-free canned
4 cups onion chopped ( 2 large)
2 tablespoons paprika
1 cup plum tomatoes chopped ( 3)
1 tablespoon red wine vinegar
1.3 teaspoons salt divided
0.5 cup water
1 pound potatoes - remove skin red cubed peeled
Equipment
frying pan
dutch oven
Directions
Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat.
Add beef; cook 8 minutes, browning on all sides.
Remove beef from pan.
Add onion and garlic to pan; saut 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan.
Add the tomato, caraway seeds, and bay leaves; cook 3 minutes.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes.
Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.