1 1/4 lb. beef stew meat, cut into 1-inch cubes
2 tbsp. olive or vegetable oil, divided
4 medium onions, chopped
6 garlic cloves, minced
2 tsp. paprika
1/2 tsp. caraway seed, crushed
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 tsp. salt (optional)
2 (14 1/2 oz.) cans beef broth
2 c. cubed, peeled potatoes
2 c. sliced carrots
2 c. cubed, peeled rutabagas
2 (28 oz.) cans diced tomatoes (undrained)
1 large, sweet red pepper, chopped
sour cream (optional)

In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; sauté onions and garlic for 8 to 10 minutes over medium heat or until lightly browned. Add paprika, caraway, pepper, cayenne and salt, if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until vegetables are tender and meat is almost tender. Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until meat and vegetables are tender. Serve with sour cream, if desired.

Yield: 15 servings.