In a large heavy pot, a Dutch oven is great, heat oil over medium. Add onion and saute for about 8 minutes until softened. Add Jamie Geller Hungarian Rub, caraway garlic, peppers, and carrots. Continue to saute for another 5 minutes until vegetables have softened and spices have toasted.

Add beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, until meat has browned.

Sprinkle paprika and caraway seeds evenly on top. Add diced tomatoes and broth.

Reduce heat and cover pan, let simmer for about 2 hours, until meat is tender, keep warm until ready to serve. 

Serve over a bowl of Easy Polenta with Roasted Cauliflower for a full meal.