Step 1

Pat beef cubes dry and season with salt. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides. Remove beef and set aside.

Step 2

Add onions to the pot and cook for 8-10 minutes until softened and golden. Add garlic and cook for another minute. Stir in paprika, caraway seeds, turmeric, and black pepper, and cook for 1 minute more until fragrant.

Step 3

Return beef to the pot. Add the bone broth, diced tomatoes, and apple cider vinegar, scraping up any browned bits. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.

Step 4

Stir in the sweet potatoes, carrots, parsnips, and celery root. Cover and continue to simmer for another 45-60 minutes, until vegetables are tender and beef is falling apart.

Step 5

Stir in the fresh thyme, rosemary, and chopped kale. Allow the kale to wilt for 5 minutes. Season with salt to taste. Serve hot.