Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes. Increase heat to high. Add beef and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes. Add carrots, parsnips, and 5 cups water. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is nearly tender, about 40 minutes.
Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in tomatoes and peppers; cook for 2 minutes. Season with salt and pepper to taste and serve with rye bread, if you like.
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 6|
|Calories from Fat: 287 (64%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 80.5mg||25 %|
|Sodium 124.6mg||4 %|
|Potassium 815.9mg||21 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 14.1g|
|Protein 22.1g||32 %|
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Calories per serving: 445
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