👨‍🍳 作り方

1. 1

   Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, then set aside.

   💡 プロのコツ: Do not overcrowd the pot; browning in batches ensures a good sear.
2. 2

   Reduce heat to medium. Add chopped onions to the pot and sauté until softened and lightly browned, about 10-15 minutes.

   ⏱️ 15 minutes

   💡 プロのコツ: Slowly cooking the onions develops their sweetness.
3. 3

   Add minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the sweet and hot paprika, cooking for about 30 seconds, stirring constantly. Be careful not to burn the paprika.

   ⏱️ 30 seconds

   💡 プロのコツ: Paprika burns easily, which can make it bitter.
5. 5

   Return the browned beef to the pot. Add diced carrots, parsnip, diced tomatoes, beef broth, marjoram, caraway seeds, and bay leaf. Season with salt and pepper.

   💡 プロのコツ: Ensure the liquid covers the meat and vegetables.
6. 6

   Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, or until the beef is very tender.

   ⏱️ 1.5 hours

   💡 プロのコツ: Low and slow cooking is key for tender meat.
7. 7

   Add the diced potatoes to the pot and continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender.

   ⏱️ 30 minutes
8. 8

   Adjust seasoning with salt and pepper to taste. Remove the bay leaf before serving.

   💡 プロのコツ: Taste and adjust seasonings as needed.
9. 9

   Serve hot, garnished with fresh parsley or a dollop of sour cream if desired.