Caraway Beef Stew Recipe


Difficulty LevelBit DifficultHealth IndexAverage
MethodMain Ingredient


 Butter/Margarine1⁄2 Cup (8 tbs) (1 Stick Or 110 Grams)
 Chuck3 Pound, cut into 1-inch cubes (Sirloin / Top Round)
 Onions12 Medium, sliced
 Sweet paprika2 Tablespoon
 Caraway seeds1 Tablespoon
 Marjoram1 Tablespoon
 Salt2 Teaspoon
 Lemon juice1 Tablespoon (Juice Of 1/2 Lemon)
 Garlic1 Clove (5 gm), crushed (Large Clove)
 Dry red wine1⁄2 Cup (8 tbs)
 Flour1 Tablespoon
 Tomato paste1 Tablespoon
 Chopped parsley2 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 5158 Calories from Fat 2774

% Daily Value*

Total Fat 314 g482.3%

Saturated Fat 143.1 g715.4%

Trans Fat 0 g

Cholesterol 1141.9 mg

Sodium 6324.9 mg263.5%

Total Carbohydrates 281 g93.6%

Dietary Fiber 56 g224%

Sugars 109.4 g

Protein 253 g505.6%

Vitamin A 137.7% Vitamin C 409.1%

Calcium 106.9% Iron 197%

*Based on a 2000 Calorie diet


In a large stewpot or Dutch oven, melt butter until it bubbles.
Add-meat all at once, turning until cooked on all sides.
Mix in onions and half each of paprika, caraway marjoram, salt and lemon juice.
Add garlic clove, if desired, and wine.
Stirring occasionally, simmer uncovered until cubes of meat are tender, about 1 1/2 to 2 hours.
Blend in remaining paprika, caraway marjoram, salt, lemon juice, and flour mixed with tomato paste and a bit of liquid from the stew.
Simmer 15 minutes more.
Garnish stew with parsley.
May be prepared the night before and then reheated.