Juodasis katlietas

Method

Heat oil in a large heavy-bottomed pot and brown the beef cubes in batches, setting aside when coloured. Fry the sliced onions in the same pot until deeply caramelised, about 10 minutes. Return the beef to the pot and add the tomato puree, stirring well to coat. Pour in the beef stock and water, add the bay leaf and caraway seeds, then bring to a simmer. Cover and cook for 1.5 hours until the beef is tender. Toast the rye bread cubes in a dry pan until crisp, then soak briefly in a little warm stock before adding to the stew. Simmer for a final 15 minutes, season with salt and pepper to taste, and serve hot.