Ingredients

• 2 lbs lean and trimmed stewing beef
• 2 big onions, peeled and diced
• 2 -4 tablespoons olive oil
• 1 tablespoon dried herbs (such as thyme, rosemary and marjoram)
• 3 -4 teaspoons sweet red paprika
• 2 large carrots, peeled and diced
• 4 potatoes, peeled and diced
• 1 (425 g) can peeled tomatoes
• 1 tablespoon tomato puree
• 2 teaspoons garlic powder or 2 peeled crushed fresh garlic cloves
• 1 teaspoon caraway seed
• 0.5 (325 ml) bottle red wine
• salt & freshly ground black pepper
• sour cream, to serve

Instructions

1. Heat olive oil in a casserole, add meat and pan fry until brown.

2. Add onion and heat until transparent.

3. Then add carrots, potatoes and herbs and stir for a few minutes.

4. Add red wine, tomatoes, tomato puree, garlic powder and caraway seeds - simmer for about 2 to 3 hours, adding some water if necessary.

5. Crock pot: cook in a crock pot on high for 4 to 5 hours - reduce the liquid if cooking this way to about 1/4 bottle red wine.

6. Serve with sour cream, dumplings or noodles.(And crusty bread - such as German Sourdough bread.).