Dutch Oven Goulash

• Meat

  • 2 lbs Beef chuck, roast

• Produce

  • 1 1/2 cups Baby carrots
  • 3 cups Baby yukon gold potatoes
  • 1 tsp Garlic
  • 2 tsp Marjoram, dried
  • 1 cup Sweet peppers
  • 1 14-ounce can Tomatoes, fire-roasted
  • 1 Yellow onion, large

• Canned Goods

  • 5 cups Beef broth

• Condiments

  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 heaping tbsp All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Caraway seeds
  • 2 tsp Kosher salt
  • 1/4 cup Paprika, sweet

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on amandascookin.com

Description

Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes (or stew meat)
• 1/4 cup sweet paprika
• 1 teaspoon caraway seeds
• 2 teaspoons dried marjoram
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 heaping tablespoon all purpose flour
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 teaspoon minced garlic (about two cloves)
• 1 14-ounce can fire roasted diced tomatoes, undrained
• 5 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups baby carrots
• 3 cups quartered baby Yukon Gold potatoes
• 1 cup chopped sweet peppers

Directions

• Combine paprika, caraway seeds, marjoram, Kosher salt, black pepper and flour in a large plastic zipper bag. Place cubed meat into the bag and close, then shake to coat.
• In Dutch oven over medium heat sauté chopped onion in olive oil until tender, about 3-4 minutes. Add garlic and sauté another 30 seconds.
• Add entire contents of meat shaking bag to the onion mixture in the skillet. Cook, turning occasionally until meat is browned well.
• Add beef broth, Worcestershire sauce and canned tomatoes (including its juices) and stir. Bring to a boil then reduce heat to low and simmer uncovered for one hour.
• Add the baby carrots and potatoes and stir. Cover and cook on low for one hour.
• Add chopped sweet peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork tender.