Preheat oven to 160°C (325°F). In a heavy, lidded casserole over medium heat, warm the oil. Sauté onions until soft (5–7 min). Add garlic, caraway seeds, and salt, then the beef—searing until browned. Stir in paprika to coat the meat. Pour in beef stock, tomatoes, and carrots. Simmer on low or bake covered for 1 hour. Add potatoes, cook an additional hour. Stir in bell peppers and continue cooking another 30 minutes. Season to taste and serve with sour cream and crusty bread.

(Use 1 cup stock for a thicker stew.) Sauté onions, garlic, and seeds in oil. Sear beef in batches, then deglaze with a splash of stock. Add paprika, carrots, potatoes, stock, and tomatoes (on top). Pressure cook on high for 35 minutes, followed by a 10-minute natural release, then quick release. Add peppers and sauté for 5 minutes. Season and serve.

(Thicker version uses 1 cup stock.) Follow steps 1–5 of the stovetop method, then transfer everything to your slow cooker, including potatoes. Cook on low for 7 hours without lifting the lid.