INGREDIENTS
2 lb
beef chuck roast (cut into 1-inch cubes (or stew meat))
1/4 cup
sweet paprika
1 tsp
caraway seeds
2 tsp
dried marjoram
2 tsp
Kosher salt
1/2 tsp
freshly ground black pepper
1
heaping tablespoon all purpose flour
3 tbsp
olive oil
1
large yellow onion (chopped)
1 tsp
minced garlic (about two cloves)
1
14- ounce can fire roasted diced tomatoes (undrained)
5 cups
beef broth
2 tbsp
Worcestershire sauce
1 1/2 cups
baby carrots
3 cups
quartered baby Yukon Gold potatoes
1 cup
chopped sweet peppers