Preheat oven to 180°C/350°F (160°C fan). You can also use a slow cooker or stovetop.
Id=”instruction-step-2″>2. Season beef with half the salt and pepper. <
Id=”instruction-step-3″>3. Heat olive oil and butter in a large Dutch oven over high heat. Sauté onions for 6 minutes.
Id=”instruction-step-4″>4. Add beef and stir until browned, about 2 minutes.
Id=”instruction-step-5″>5. Add garlic, bell peppers, and tomatoes. Cook for 3 minutes.
Id=”instruction-step-6″>6. Stir in paprika, caraway, and bay leaf for 30 seconds.
Id=”instruction-step-7″>7. Pour in beef stock, bring to simmer, cover, and bake for 1 ½ hours.
D=”instruction-step-8″>8. Stir in carrots and potatoes. Return to oven for 30 minutes.
D=”instruction-step-9″>9. Check beef for tenderness. Cook 10 minutes longer if needed.
D=”instruction-step-10″>10. Serve hot, garnished with parsley and crusty bread.
