1/4 cup corn oil
1 pound beef chuck or round, cut into bite-sized cubes
2 medium onions, finely chopped
8 cups water or 8 cups beef broth
2 cups shredded carrots
5 garlic cloves, minced
3 tablespoons tomato paste
3 tablespoons paprika
1/2 teaspoon caraway seeds
1 1/2 teaspoons marjoram
1 teaspoon lemon peel
1 teaspoon light unsulfured molasses
1 dash of cayenne
3 small potatoes, diced
3 tablespoons tamari
In a stockpot or kettle, heat the oil over high heat until hot but not smoking. Dry the beef cubes by patting with paper towels, then add to hot oil. Stir beef cubes as they cook, until they’re browned on all sides. Add the onions and a small amount of water, if needed, to prevent scorching. Cook until the onions are translucent.
Add the remaining ingredients, except potatoes and tamari. Bring to a boil over high heat, then stir well, reduce heat and cover. Simmer for 1 1/2 to 2 hours, stirring occasionally.
Stir in the potatoes. Cover and simmer until the potatoes are tender, 10 to 15 minutes. Skim off any fat on the surface of the soup. Stir in tamari and serve.