Hungarian Beef Stew

• 1 1/2 pounds lean boneless chuck roast, trimmed and cut into 1-inch pieces
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon caraway seeds
• 3 garlic cloves, minced
• 1 cup dry red wine
• 2 cups water, divided
• 1 1/2 cups unsalted beef stock
• 1 pound fingerling potatoes, cut into 1-inch chunks
• 3 carrots, coarsely chopped
• 2 red bell peppers, sliced

1. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add one-third of beef to pan; cook 6 minutes or until golden brown on both sides. Transfer to a plate. Repeat procedure with remaining beef in 2 more batches.
2. Reduce heat to medium, and add onions to pan; cook 5 minutes or until softened. Add flour, paprika, caraway seeds, and garlic; cook 1 minute, stirring. Add wine; cook 2 minutes or until thickened, stirring occasionally and scraping browned bits from bottom of pan.
3. Add 1 cup water, stock, and beef to pan; bring to a simmer. Reduce heat to low; cook for 1 1/4 hours. Stir in potatoes, carrots, peppers, and remaining 1 cup water; simmer, partially covered, for 45 minutes to an hour or until meat and vegetables are fork-tender. Season stew with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

lean, salt, freshly ground black pepper, olive oil, onions, flour, paprika, caraway seeds, garlic, red wine, water, unsalted beef, potatoes, carrots, red bell peppers

Taken from www.myrecipes.com/recipe/hungarian-beef-stew (may not work)