In a large dutch oven sautee beef in olive oil, until brown. Set beef aside. Next add, onion and garlic and cook until soft. Add the paprika, flour and caraway seeds. Cook for a minute.

Gradually whisk the tomato sauce and beef broth in the pot. Bring to a simmer, but make sure you are still whisking. You don’t want lumps of flour.

Add the carrots, beef and any of the juices back into the pan.

Cover and allow to simmer over low heat for about 2 hours.

Garnish with parsley right before serving.