Try this and let me know what you think.............YukonDon

2 lbs. boneless chuck, cut in 1/2" cubes
3 tbls. butter or margarine, or (in Val's case) bacon drippins
4 med. yellow onions, coarsely chopped
1 lrg. garlic clove, minced
2 tbls. Hungarian sweet rose paprika
1 tsp. dried leaf thyme, crumbled
4 cups cold water
2 cups rich beef broth
4 med. potatoes, 1/2" cubes
1 pound green beans, 1" length
3 tbls tomato paste
1/2 tsp salt
1/2 tsp ground black pepper

Brown the beef in two batches in 2 tbls of the butter in a large kettle over high heat. As the beef browns, transfer with slotted spoon to large bowl.

Add remaining butter to the kettle, then the onions and garlic, and stir-fry until translucent (about 5min.).

Return the beef to the kettle, add paprika and thyme, mellow over moderate heat for 1-2 minutes, stirring often.

Add water and broth, bring to a boil, adjust heat so that the mixture simmers, cover, cook 45 minutes. Add potatoes and beans. Recover and simmer for additional 45 minutes, or until everything is tender. I usually combine these two steps.

Serve with coarse brown bread.  Tear bread into 1/2"chucks and pour soup over.

Excellent as an appetizer or meal. Makes 6-8 servings. We usually make a bunch (double/tripe recipe) and freeze in smaller servings for all winter.

Hope you like,
Don