Heat oil or lard in a large skillet or frying pan over medium-high heat.

Add meat in batches and stir fry for about 5 minutes or until browned.

Add onions and garlic. Sauté, stirring occasionally, for about 2-3 minutes or until onions are soft and translucent.

Remove from heat. Stir in paprika.

With the pan over medium-high heat, add tomatoes. Sauté, stirring occasionally, for about 4-5 minutes or until mushy.

Add meat, broth (stock), bay leaf and caraway seeds.

Season with salt and pepper. Cook, covered, for about 1 hour.

Add potatoes and carrots. Stir to combine.

Cook, covered, for another 30 minutes or until the meat is cooked through. 

Top with sour cream. Garnish with chopped parsley. Serve with crusty bread.

Cook this in instant pot:Turn on instant pot. With the pot on sauté mode, brown meat in batches. Set aside. Heat oil or lard. Sauté onions and garlic until the onions turn soft. Stir in paprika. Add tomatoes and cook for 2-3 minutes or until mushy. Add browned meat, stock (broth), bay leaf and caraway seeds. Put the lid on instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for about 15 minutes. Remove lid. Garnish with parsley. 

Cook this in slow cooker:After step 5, transfer the stew to slow cooker. Add browned meat, stock (broth), bay leaf, caraway seeds, potatoes and carrots. Season with salt and pepper. Cover with lid. Cook for 4 hours on high or 8 hours on low.