1. Season the beef with salt and pepper. In a hot dutch oven heat the oil to a shimmer. In batches, add the beef in a single layer. Cook until well browned on all sides. 

2. Add all the beef back into the dutch oven, Keep the heat at a medium temperature. Add the onions and salt. Sweat the onions until they are soft and translucent.

TIP: Add a little salt to vegetables you want to sweat with no color. The salt extracts water from the vegetables which help prevent them from caramelizing.

3. When the onions are soft add the paprika, ground caraway seeds, and garlic. Cook for two minutes until fragrant.

4. When the aromatics are fragrant, add the carrots and parsnips and 5 cups of water. Bring to a boil and reduce to a simmer. Cover and cook for 45 – 60 minutes. The beef should start to become tender.

5. Once the beef is becoming tender, add the potatoes. Cook uncovered for another 45 – 60 minutes until potatoes and beef are fork-tender.

6. When the beef and potatoes are fork-tender add the peppers and tomatoes. Cook for 10 – 15 minutes until the peppers are soft. 

7 Ladle into a bowl, top with sour cream and dill (optional) and eat with a nice chunk of rye bread if you desire.  ENJOY!