Chunky Beef Stew

Saute olive oil, onions and garlic in a Dutch oven over medium heat until golden brown. Stir in the caraway seeds. Remove the pot from the heat and let cool. Once cool, add the paprika and stir well. Dust the beef with flour and add to the pot; season to taste with salt. Return the pot to medium heat and brown the beef on all sides (about 8 to 10 minutes), stirring frequently, adding beef stock as necessary, to keep the meat from sticking or drying out.

Once the meat is nicely browned, add more beef stock, cover and let the meat simmer until tender, about 1 1/4 hours. Once the meat is tender, add the potatoes, carrots, cabbage, and thyme, plus any remaining beef stock (add water as necessary to make a total of about 3 quarts / liters of stew).

Bring to a boil, lower heat and simmer until vegetables are tender, approximately 15 minutes.