Czech Braised Beef with Sour Cream Sauce

Method

1. In a large pot, brown the beef chuck. Remove and set aside.
2. In the same pot, sauté onion, garlic, carrot, and celery until softened.
3. Sprinkle flour over the vegetables and stir to combine.
4. Add beef broth, caraway seeds, paprika, salt, and pepper. Return the beef to the pot and bring to a simmer.
5. Cover and simmer for 1.5-2 hours until the beef is tender.
6. Stir in sour cream and heat through. Serve with dumplings.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.