Step 1

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.

Step 2

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.

Step 3

Add entire contents of bag to the onion mixture in the skillet. Cook, turning occasionally until meat is browned well.

Step 4

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.

Step 5

Add the baby carrots and potatoes and stir. Cover and cook on low for one hour.

Step 6

Add chopped sweet peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork tender.