|750 g||beef (cubed, for stewing, e.g. chuck)|
|1 tbsp||tomato paste|
|½ tsp||cayenne pepper|
|½ tsp||caraway seeds (ground)|
|400 ml||tomatoes (canned, chopped)|
|1||red bell pepper|
|1||yellow bell pepper|
|vegetable oil for frying|
|sour cream for serving|
Finely slice onion and mince garlic.
Heat some vegetable oil in a large saucepan over high heat. Sear cubed beef on all sides.
Add onion and garlic and sauté for approx. 3 min. until translucent. Add tomato paste and sauté until fragrant. Add cayenne pepper, paprika, caraway seeds, nutmeg, and bay leaf. Season with salt and pepper.
Add tomatoes and then enough water until meat is submerged. Simmer covered for approx. 1.5 hrs over low heat until the meat is tender.
Cut bell peppers into bite-sized pieces and add to stew. Simmer for another approx. 20 - 30 min. until softened. Remove bay leaf and serve hot topped with sour cream.