Austrian Goulash

Add just enough olive oil to coat the bottom of a large Dutch oven. Turn the heat to high until the oil shimmers, but isn't smoking.

While the oil heats, pat the beef stew meat completely dry with paper towels. Dredge the pieces in flour seasoned with salt and pepper, shaking off any excess.

Add the remaining beef to the pan, making sure not to crowd it. Sear the meat for about 3 to 4 minutes per side, until it develops a deep golden crust. This browning is key for building a rich base for the goulash. If needed, work in batches, then transfer all the seared beef to a bowl, reserving any accumulated juices.

Once all the beef is seared, reduce the heat to medium. Add a little more olive oil to the pan, then add the sliced onions and cook for 3 to 4 minutes, until they've softened.

Pour in the tomato sauce and beef stock, then stir in the caraway seeds and lemon zest. Bring the mixture to a simmer for about 15 minutes, then taste and adjust the seasoning as needed. If the sauce seems too thick, thin it with a little more beef stock or water until it's the consistency of a gravy.

Return the seared beef and any collected juices to the Dutch oven. Cover and simmer gently for 2 hours, or transfer to a slow cooker and cook on low for 4 to 6 hours, until the beef is fork-tender. This goulash develops even more depth if you make it a day ahead.