Ingredients
1-1/4 pounds beef stew meat, cut into 1-inch cubes2 tablespoons olive oil, divided4 medium onions, chopped6 garlic cloves, minced2 teaspoons paprika1/2 teaspoon caraway seeds, crushed1/2 teaspoon pepper1/4 teaspoon cayenne pepper1 teaspoon salt, optional2 cans (14-1/2 ounces each) reduced-sodium beef broth2 cups cubed peeled potatoes2 cups sliced carrots2 cups cubed peeled rutabagas2 cans (28 ounces each) diced tomatoes, undrained1 large sweet red pepper, choppedSour cream, optional
Preparation
In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer.
Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender.
Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired.
