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Ingredients
3 Tablespoons olive oil, or lard
1 1/2 Pounds lean beef stew meat, trimmed of fat, cut into 1 1/2" chunks and blotted dry
1 Medium onion, coarsely chopped
1 Medium green bell pepper, seeded & cut into 1/2" strips
1 Teaspoon paprika, MUST be Hungarian Paprika
2 1/2 Cups beef broth
1 1/2 Cups water
Large pinch of dried marjoram
1/4 Teaspoon caraway seeds, crushed (with a mortar and pestle, or in a mini food processor)
3/4 Cup tomato puree
2 Garlic cloves garlic, peeled &stuck on toothpicks
Salt, to taste
Instructions
In a large skillet over med-high heat, warm 1 1/2 tablespoons of the oil until very hot. Add the beef and brown on all sides, 3 to 4 minutes total. Put the meat in the crockpot. Add the onion and bell pepper tot he skillet, add the remaining 1-1/2 tablespoons of oil, and brown slightly over med-high heat, stirring a few times, about 5 minutes. Add the paprika and stir a bit. Add the broth and water and bring to a boil, scraping up any browned bits stuck to the pan; pour into the cooker. Add the marjoram, caraway, and tomato puree. Nestle the garlic into the stew. The meat should be covered with the cooking liquid. Cover and cook on LOW until the meat is tender, 7 to 8 hours. Remove the garlic and discard. Taste for salt and serve.