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Hungarian Beef Stew
Ingredients
  • 1 ½ pounds lean boneless chuck roast, trimmed and cut into 1-inch pieces
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 tablespoons all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon caraway seeds
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 2 cups water, divided
  • 1 ½ cups unsalted beef stock
  • 1 pound fingerling potatoes, cut into 1-inch chunks
  • 3 carrots, coarsely chopped
  • 2 red bell peppers, sliced
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