Gulaschsuppe (Goulash Soup-German version)

I was lucky enough to accompany my husband on a business trip to Munich recently, and had the most delicious goulash soup (they call in goulashsuppe)!  It was somewhere between a soup and a stew and had a very interesting ingredient-caraway seeds!
This is dee-lish with crusty bread, preferrably rye or pumpernickel.

Serves 6 people

• 3 lbs. beef, cut in small cubes)
• 3 Tbsp. butter or olive oil
• 4 medium onions, diced
• 2 cloves minced garlic
• 2 carrots, diced
• 2 Tbsp. paprika
•  salt and pepper, to taste
• 1 1/2 tsp. caraway seeds
• 6 Tbsp. tomato paste
• 2 bay leaves
• 3 cups water
• 4 cups beef broth
• 3/4 cup red wine
• 4 medium potatoes, cubed

1. In a large dutch oven, brown the meat in oil or butter, set aside on a plate
2. Add the onions, carrots, and garlic and fry until the onions are translucent
3. Add the paprika, bay leaf, caraway seeds, water, and broth, scrape up all the brown bits at the bottom
4. Return the meat and all the collected juices to the pot
5. Bring to a boil, cover, and simmer for about 45 minutes
6. Add the potatoes and simmer for an additional 45 minutes
7. Stir in the tomato paste and red wine
8. Salt and pepper to taste
9. Remove the bay leaf before serving