1 1/2 to 2 lb. chuck steak, cut into 1 1/2 inch pieces
1 tbsp. flour
1 tsp. salt
Pepper
2 tsp. paprika
1/4 c. salad oil
1 clove garlic, chopped
1 bay leaf
1/4 tsp. ground coriander
1 1/2 c. beer (1 12 oz. can)
1 (10 1/2 oz.) can beef broth
2 onions, chopped
3 carrots, sliced crosswise
4 med. potatoes, quarters
4 tomatoes, peeled and cut into eights
1 tsp. caraway seeds

Mix flour, salt, pepper, and paprika together and toss meat in it. Heat oil, add meat and garlic and fry until well browned. Add bay leaf, coriander, beer, and beef broth; stir until boiling, then transfer all to a 3 quart casserole. Cover and cook in 350 degree oven for 2 hours. Add onions, carrots, potatoes, and tomatoes and caraway seeds; continue cooking for another 1 hour. Taste and adjust seasonings, if necessary. Serves 4-5.