• 3 Tbsp vegetable oil

• 1 large yellow onion, diced

• 1 1/2 lbs stew meat

• 2 tsp salt

• 1/2 tsp black pepper

• 1/4 cup sweet paprika

• 4 tsp minced garlic

• 4 cups beef stock

• 2 medium carrots, peeled and diced

• 1 small can diced tomatoes

• 1 bay leaf

• 2 medium yukon gold potatoes, peeled and cubed

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Heat the oil in a deep pot over medium heat (about level 3 on a gas stove).  Add the onion, cook until translucent, usually about 10 minutes.  Add beef to the pot, along with 1 tsp salt and 1/4 tsp black pepper.  Cook the beef in the pot until no longer pink, usually about 6-8 minutes.  Add the paprika and garlic, and stir constantly for about 30 seconds.

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Add the beef stock, carrots, tomatoes, bay leaf, 1 tsp salt, and 1/4 tsp black pepper.  Bring to a boil, then reduce heat to medium-low to simmer (about level 2 on a gas stove).  Cover and cook until the vegetables are tender, usually about 45 minutes.  Add the potatoes to the pot, stir, and cook uncovered until beef and potatoes are tender, about 25 minutes.  Remove the bay leaf and serve.

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Serves 3-4 people.