1 Tbsp vegetable oil
2 lb lean, boneless bottom round roast, cut into 1-inch cubes
2 cups diced plum tomatoes
1½ cups sliced red onion
½ cup each diced green and red bell pepper
1 garlic clove, minced
2 cups cubed red potato
¾ cup dry red wine
1½ tsp paprika
1 tsp caraway seeds
2 Tbsp chopped fresh marjoram leaves
½ tsp each salt
½ tsp pepper
2 (14¼-oz) cans beef broth
Preparation: Serves 6
Heat oil in a Dutch oven over medium-high heat. Add beef, browning on all sides. Remove from pot.
Add tomato, onion, red and green bell peppers and garlic to pot; sauté 10 minutes.
Return beef to pot; add potato and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1½ hours or until beef is tender.