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Combine paprika, caraway seeds, marjoram, Kosher salt, black pepper, and flour in a large plastic zipper bag. Place cubed meat into the bag and close, then shake to coat.
In Dutch oven over medium heat saute chopped onion in olive oil until tender, about 3 to 4 minutes. Add garlic and saute another 30 seconds.
Add entire contents of bag to the onion mixture in the skillet. Cook, turning occasionally until meat is browned well.
Add beef broth, Worcestershire sauce, and canned tomatoes (including its juices) and stir. Bring to a boil then reduce heat to low and simmer uncovered for one hour.
Add the baby carrots and potatoes and stir. Cover and cook on low for one hour.
Add chopped sweet peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork tender.