Ingredients: 3 pounds chuck roast 4 onions, chopped 2 garlic cloves, crushed 1/2 cup vegetable shortening 3 1/2 tablespoons paprika 2 tomatoes, peeled, seeded and chopped 2 teaspoons caraway seed 1 teaspoon dried marjoram 1 teaspoon grated lemon peel 8 cups water 2 teaspoons salt 1/2 teaspoon pepper 4 potatoes, diced

Recipe Info Category: Stews Rating: 2 Contributor: Antonio Jordan

Cut chuck roast into cubes.

In a large kettle saute chopped onions and crushed garlic cloves in hot shortening until tender. Stir in paprika; cook for 1 minute. Add the beef and brown on all sides. Add peeled, chopped tomatoes, caraway seed, marjoram, grated lemon peel, water, salt, and pepper.

Bring to a boil, reduce the heat, and cook slowly, covered, for 45 minutes. Add peeled, diced potatoes and continue to cook for about 20 minutes, or until the potatoes are tender.