- 1 tablespoon vegetable oil
- 1 lb stew beef or boneless bottom round steaks, cut in 1-inch cubes
- Kosher salt, to taste
- 1/4 teaspoon black pepper
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1/4 cup all-purpose flour + more for dredging
- 2 garlic cloves, minced
- 3 tablespoons paprika
- 1 teaspoon caraway seeds
- 4-5 small new potatoes, cut in 1/2-inch rounds
- 2 2/3 cups beef broth
- 1 ½ cups low-sodium chicken stock or water
- 1 cup tomato puree
- sour cream (for garnish)
Season beef with salt and pepper, then dredge the beef in flour and shake off any excess.
Heat the oil in a large skillet over medium-high heat. Working in batches, brown the beef on all sides, making sure not to crowd the pan and set aside.
Add more oil to the skillet (if needed) and heat. Add the onion and bell pepper, reduce the heat to medium, and cook, stirring often, until softened, about 5 minutes. Add the remaining flour, garlic, paprika, and caraway and stir for 1 minute. Remove from heat.
Place the potato rounds in the bottom of a 3 ½-quart slow cooker. Add the beef and vegetables. Pour in the broth, chicken stock or water and tomato puree. Cover and cook on low until the beef is tender, 6-7 hours. Serve with sour cream and don't forget the authentic Czech piva!