Beef Chuck with Caraway-Spiced Cream Sauce and Root Vegetables

Method

1. Heat olive oil in a large pot, add onion and garlic, and sauté until soft.
2. Add beef and brown on all sides.
3. Stir in caraway seeds, paprika, and flour.
4. Pour in beef broth, bring to a simmer, and cook for 1.5 hours.
5. In a separate bowl, mix sour cream, heavy cream, and a bit of broth to temper it.
6. Stir the sauce into the pot and cook for 10 minutes.
7. Add carrots and parsnips and cook for another 20 minutes.
8. Serve the beef with dumplings and the vegetable medley.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.