Ingredients:

  • 2.2 lbs beef chuck, cut into 1.25-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2.2 lbs yellow onions, finely diced
  • 3 tbsp sweet Hungarian paprika
  • 1 tsp caraway seeds
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cups low-sodium beef stock
  • 1 bay leaf
  • 1 tsp lemon zest

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure a proper mahogany crust during searing.
  2. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
  3. Sear the beef in batches, allowing a deep brown crust to form on all sides. Remove beef to a plate and set aside.
  4. In the same pot, add the diced onions and lower the heat to medium, sautéing until deeply caramelized and golden.
  5. Stir in the sweet Hungarian paprika, caraway seeds, minced garlic, and tomato paste, cooking for 1-2 minutes to develop the aromatics.
  6. Pour in the dry red wine to deglaze the pot, scraping the browned bits (fond) from the bottom.
  7. Return the seared beef and any accumulated juices to the pot. Add the low-sodium beef stock and the bay leaf.
  8. Cover and simmer on low heat for approximately 2 to 2.5 hours, until the beef is fork-tender and the sauce has thickened naturally.
  9. Stir in the lemon zest just before serving for a bright, modern finish.