Ingredients

• 2 pounds Stew beef , cut into 1-inch cubes
• 3 medium Onions , sliced thin
• 7 medium Potatoes , cubed
• 3 tablespoons Oil
• 3 tablespoons Hungarian paprika
• 0.25 teaspoon Cayenne pepper
• 2 Bay leaves
• 8-10 cups Water
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Heat a large skillet over high heat, add 1 tablespoon vegetable oil and swirl to coat
2. When the oil is hot, add onions and cook until lightly browned, about 5 minutes, stirring often
3. Remove onions to a Dutch oven
4. Add another tablespoon of oil to the skillet. When hot, add half of the beef
5. Brown beef for about 5 minutes (it doesn't have to be dark brown on all sides)
6. Add half the paprika, stir to coat beef and somewhat fry the paprika for about one minute
7. Remove beef to Dutch oven, scraping up paprika bits
8. Heat the final tablespoon of oil, when hot, add the second batch of beef
9. Brown the beef, add the rest of the paprika and the cayenne, fry an extra minute
10. Remove to Dutch oven
11. Add 8-10 cups of water to the Dutch oven
12. Pour 1 cup of water into the used skillet, scrape up the browned bits, and pour into the Dutch oven
13. Add the bay leaves, bring the soup to a simmer, and simmer for one hour
14. Peel and cut potatoes, add to soup along with salt
15. Raise the heat to medium (soup should not quite boil) and cook for another 45 minutes
16. For Dutch oven coal cooking, use 15 briquettes on top and 9 below