Ingredients
* 2 pound(s) beef bouillon meat, (such as chuck), akin and cubed
* 2 teaspoon(s) caraway seeds
* 1 1/2 tablespoon(s) candied or hot paprika, (or a admixture of the two), finer Hungarian (see Tips & Techniques)
* 1/4 teaspoon(s) salt
* Freshly arena pepper, to taste
* 1 ample or 2 average onions, chopped
* 1 baby red alarm pepper, chopped
* 1 diced tomatoes
* 1 reduced-sodium beef broth
* 1 teaspoon(s) Worcestershire sauce
* 3 clove(s) garlic, minced
* 2 bay leaves
* 1 tablespoon(s) cornstarch alloyed with 2 tablespoons water
* 2 tablespoon(s) chopped beginning parsley
Directions
1. Place beef in a 4-quart or beyond apathetic cooker. Crush caraway seeds with the basal of a saucepan. Transfer to a baby basin and activity in paprika, salt, and pepper. Sprinkle the beef with the aroma admixture and bung to covering well. Top with onion and alarm pepper.
2. Combine tomatoes, broth, Worcestershire sauce, and garlic in a average saucepan; accompany to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and baker until the beef is actual tender, 4 to 4 1/2 hours on aerial or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; brush or blemish any arresting fat from the apparent of the stew. Add the cornstarch admixture to the bouillon and baker on high, active 2 or 3 times, until hardly thickened, 10 to 15 minutes. Serve brindled with parsley.
