Caraway Beef Stew
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick Or 110 Grams)|
|Chuck||3 Pound, cut into 1-inch cubes (Sirloin / Top Round)|
|Onions||12 Medium, sliced|
|Sweet paprika||2 Tablespoon|
|Caraway seeds||1 Tablespoon|
|Lemon juice||1 Tablespoon (Juice Of 1/2 Lemon)|
|Garlic||1 Clove (5 gm), crushed (Large Clove)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Tablespoon|
|Chopped parsley||2 Tablespoon (For Garnish)|
In a large stewpot or Dutch oven, melt butter until it bubbles.
Add-meat all at once, turning until cooked on all sides.
Mix in onions and half each of paprika, caraway marjoram, salt and lemon juice.
Add garlic clove, if desired, and wine.
Stirring occasionally, simmer uncovered until cubes of meat are tender, about 1 1/2 to 2 hours.
Blend in remaining paprika, caraway marjoram, salt, lemon juice, and flour mixed with tomato paste and a bit of liquid from the stew.
Simmer 15 minutes more.
Garnish stew with parsley.
May be prepared the night before and then reheated.