Cooking Steps

• Heat 1 tablespoon of the bacon fat in a Dutch oven over medium-high heat until melted and shimmering. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over, 8 to 10 minutes. Transfer to a plate. Add 1 tablespoon of the bacon fat and the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.
• Add the remaining 1 tablespoon bacon fat, 1 diced medium yellow onion, and 1 ½ teaspoons of the kosher salt to the pot. Cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
• Remove the pot from the heat. Return the beef and any accumulated juices to the pot. Stir in ¼ cup Hungarian sweet paprika, 1 teaspoon caraway seeds, and ¾ teaspoon dried marjoram. Stir in 4 cups water and 2 dried bay leaves. Bring to a boil over medium-high heat.
• Cover and reduce the heat to maintain a simmer. Cook for 1 hour and 15 minutes.
• Stir in 1 pound peeled and chopped russet potatoes, 2 diced medium carrots, 2 sliced medium Cubanelle peppers, 1 (14.5-ounce) can diced tomatoes and their juices, and the remaining ¾ teaspoon kosher salt. Cover and cook, stirring occasionally, until the beef is tender and the potatoes are cooked through, about 45 minutes. Remove and discard the bay leaves. Taste and season with more kosher salt as needed.