From the Kitchen of:  Bonnie

Source:  Home-Style Cooking

 

1 1/4	pound	beef stew meat, cut into 1-inch cubes
2	tablespoons	olive or vegetable oil, divided
4	medium	onions, chopped
6	cloves	garlic, minced
2	teaspoons	paprika
1/2	teaspoon	caraway seed, crushed
1/2	teaspoon	pepper
1/4	teaspoon	cayenne pepper
1	teaspoon	salt
2	cans (14 1/2 ounces each)	beef broth
2	cups	cubed peeled potatoes
2	cups	sliced carrots
2	cups	cubed peeled rutabagas
2	cans (28 ounces each)	diced tomatoes, undrained
1	large	sweet red pepper, chopped
		sour cream, optional

In a Dutch oven over medium heat, brown beef in 1 tablespoon oil.
Remove beef; drain drippings.
Heat remaining oil in the same pan; saute onions and garlic for 8 - 10 minutes over mdeium heat or until lightly browned.
Add paprika, caraway, pepper, cayenne and salt; cook and stir 1 minute.

Return beef to pan.
Add broth, potatoes, carrots and rutabagas; bring to a boil.
Reduce heat; cover and simmer for 1 1/2 hours or until vegetables are tender and meat is almost tender.
Add tomatoes and red pepper; return to boil.
Reduce heat; cover and simmer 30 - 40 minutes or until meat and vegetables are tender.
Serve with sour cream if desired.

Yield:  15 servings