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servings:

• 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

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