Deeply browned beef chuck simmers low and slow with sweet Hungarian paprika, smoked paprika, and caraway until it's fork-tender and practically falling apart. The base builds real depth — a slow onion cook, a splash of white wine reduced right in the pot, and diced tomatoes and broth that turn into a rich, brick-red stew. Yukon Gold potatoes and roasted red peppers go in near the end so they stay tender without turning mushy, giving every spoonful that classic mix of hearty and silky. A dollop of sour cream and a scatter of fresh parsley finish it off with brightness and a little tang. This is deeply comforting, low-and-slow cooking with layered, smoky-sweet flavor in every bite, and it's a solid pick for a gluten free table. Serve it in big bowls with something to soak up the sauce and you've got a genuine cold-weather favorite.
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Pat the beef cubes dry with paper towels and season all over with 1 tsp salt and ½ tsp black pepper.
Heat the lard in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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