1 1/2 lbs beef chuck, cut into small cubes
3 slices bacon, cut into small pieces
1 small onion, diced
2 medium potatoes, cubed
1/2 14 oz. can diced tomatoes
4 cups beef broth
2 T tomato paste
1 T sweet paprika
1 bay leaf
Fry bacon bits in a large pot and remove. Salt the beef cubes generously and lightly dust with flour; brown the beef cubes in two batches in the bacon fat, adding more vegetable oil if needed and set aside. Add 1 T oil and cook onion until translucent, about 5 minutes; add tomato paste and fry a few minutes until caramelized. Return the beef to the pot and add the paprika; fry for a couple of minutes and then add the beef broth and tomatoes to the pot. Deglaze the pan over high heat and bring the soup to a boil. Reduce heat, cover and simmer beef for 1 1/2 hours. Add the potatoes and cook for another 20-30 minutes until potatoes are tender. Add salt if needed.
