Sear the beef: In a large soup pot, melt 2 tablespoons of butter over medium-high heat. Season the beef chunks with salt and pepper and brown them on all sides. Brown the meat in two batches to avoid overcrowding.
3 tablespoons butter, 2 pounds chuck roast
Sauté the vegetables: Add 1 tablespoon of butter to the pot and sauté the diced onions until they begin to caramelize, about 12-15 minutes. Add the bell peppers and garlic and cook for another 6-8 minutes.
3 tablespoons butter, 1 ½ pounds yellow onions, 2 colorful bell peppers, 5 teaspoons garlic
Add the tomatoes: Stir in the diced tomatoes and cook for 5 minutes until most of the liquid evaporates.
2 medium tomatoes
Add paprika and seasonings: Remove from heat and stir in the paprika, black pepper.
¼ cup sweet paprika, ½ teaspoon black pepper
Simmer the stew: Return the beef to the pot, add the beef broth and bay leaves, and bring to a boil. Reduce the heat to medium-low and cover. Let it simmer for 1 ½ hours, stirring occasionally.
4 ½-5 cups of beef broth, 2 small bay leaves
Add the potatoes: Once the beef is almost tender, stir in the potatoes and carrots and continue to simmer for 30-40 minutes, or until the potatoes are tender and the beef is fork-tender.
2 medium potatoes, 2 large carrots
Finish: Discard the bay leaves, taste for salt, and garnish with chopped parsley. Serve with a dollop of sour cream.
