Categories: Beef

Ingredients

• 6 tbsp corn oil
• 3 lbs boned, lean beef chuck, cut into 1-inch cubes
• 6 large yellow onions, peeled and chopped
• 3 large garlic cloves, peeled and minced
• 2 tbsp caraway seeds
• 1 tbsp dried marjoram
• 3 tbsp flour
• 2 tsp salt
• 1/2 tsp black pepper
• 1 qt hot water
• 6 oz can tomato paste
• 4 large sweet green pepper, cored, seeded and cut into 1-inch squares

Directions

1. Heat 4 tbsp of the oil in a large heavy kettle over high heat for 2 minutes. Add one third of the beef and brown 3-4 minutes. With a slotted spoon, transfer the browned meat to a large heatproof bowl. Brown the remaining beef the same way in two batches and add to the bowl.

2. Add the remaining 2 tbsp oil to the kettle, reduce the heat to moderately low, and stir in the onions, garlic, caraway seeds, and marjoram. Saute, stirring often, for 10 minutes, until limp and golden.

3. Return the beef to the kettle along with all juices that have accumulated in the bowl, then sprinkle with the flour, salt and pepper. Toss well. Add the water, raise the heat to high and bring to a boil. Adjust the heat so the water bubbles very gently, cover and simmer 1 hour.

4. Blend in the tomato paste, re-cover, and cook 1 hr longer. Add the green peppers, pushing them down into the stew, re-cover, and simmer 30 minutes. Uncover the stew and cook 30 minutes longer just to thicken the liquid a bit, then serve.

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