Beef Stew with Sour Cream

Method

Heat oil in a large, heavy-bottomed pot and brown the beef cubes in batches, then set aside. Fry the sliced onions until softened, stirring in paprika powder and tomato puree. Return the beef to the pot, add the bay leaf and caraway seeds, then pour in the stock and bring to a simmer. Cover and cook for 90 minutes until the beef is nearly tender, then add the potatoes and carrots and continue cooking for a further 30-40 minutes until all vegetables are tender. Remove from heat and stir in the soured cream just before serving, seasoning with salt and pepper to taste. Do not boil after adding the cream to prevent it curdling.