- 5 slices Bacon, chopped
- 3 pounds Boneless Chuck, trimmed and cut into 1/2 cubes
- 2 tablespoons Vegetable Oil
- 4 mediums Onions, chopped fine
- 3 cloves Garlic, minced
- 3 tablespoons Paprika
- 1 1/2 teaspoon Caraway Seeds
- 1/3 cup All Purpose Flour
- 1/4 cup Red Wine Vinegar
- 1/4 cup Tomato Paste
- 5 cups Beef Broth
- 5 cups Water
- 1/2 teaspoon Kosher Salt
- 2 fresh Red Bell Peppers, finely chopped
- 2 1/2 pound Baking Potatoes, Russet
- In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In the fat remaining in the kettle brown chuck in small batches over high heat, transferring it as browned with a slotted spoon to the bowl.
- Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, for 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, for 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck, and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, for 45 minutes.
- Peel potatoes and cut them into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, and covered. Reheat the soup, thinning it with water if desired.