2.5 lbs. beef chuck roast, cubed
5 cloves minced garlic
1 large yellow onion, cut into crescents
1 red bell pepper, sliced
2 tbsp. olive oil
2 c. broth
1 - 6 oz. can tomato paste
2 tbsp. sweet paprika
1/2 tsp. ground chipotle
1 tsp. thyme
1 tsp. caraway seeds (optional)
salt, pepper, onion and garlic powder, to taste
1 - 2 tbsp. minced parsley
Season beef with salt, pepper, paprika, chipotle, onion and garlic powder, and set aside.
Heat 1 tbsp. of oil in a large pot; add onions, peppers, salt, pepper, onion and garlic powder and cook for 2-3 minutes.
Add garlic and continue cooking for another minute.
Transfer everything to a bowl and set aside.
Heat remaining oil in the pot and brown seasoned beef on all sides.
Transfer onion mixture back to pot with beef; stir in tomato paste until everything is coated.
Pour broth over the beef, sprinkle with thyme and caraway seeds.
Cover and cook over medium heat for 2 hours.
Be sure to stir occasionally during cooking.
After two hours, remove lid, reduce heat to low and continue cooking for 30 minutes.
Sprinkle with minced parsley and serve over noodles, rice or polenta.
