This recipe takes about 2 ½ hours to make, so it is best to prep ahead of time. If you want to do it all on the stove it will reduce the cooking time to around an hour, but the meat will be slightly tough and the flavour not as good.
2 tablespoons oil
750 gm stewing meat, cut into 2.5 cm cubes
1/2 teaspoon salt
3 medium onions, roughly chopped
4 cloves garlic, thinly sliced
2 tablespoons paprika
1 1/2 teaspoons caraway seeds
1 cup dry red wine (you can use stock if you prefer but it changes the taste)
3 medium carrots, peeled and sliced about 5cm pieces
¼ cup tomato paste
1 cup chicken stock
3 medium potatoes, peeled and grated
1 cup frozen peas, thawed and drained
1 cup sour cream, plain low fat yoghurt or mayonnaise
Heat oven to 180. Heat the oil in an oven and fireproof pot. Working in batches, add the beef, sprinkle with salt and brown on all sides. Remove the meat from the pot and set aside.
Add the onions and the garlic to the pot and reduce heat, saute the onions until lightly golden. Stir in the paprika and caraway seeds, saute for another minute.
Add the wine, turn up the heat and boil, uncovered for 3 minutes. Stir in the carrots, tomato paste, stock and beef, bring back to boil.
Cover and transfer to the oven, bake until the beef is almost tender roughly 75 minutes.
Stir in the potatoes, cover and continue baking for another 30 minutes. Transfer the pot from the oven back to the stove and then add the peas. Cook for a further 4 minutes.
Stir in your cream/yoghurt or mayonnaise and serve.