In a Ziploc bag, add the roast cubes and flour. Seal bag and toss until meat is fully coated.
Heat butter and oil in a large nonstick pot over medium-high heat.
Add the floured meat and cook until lightly browned.
Add onion, garlic, caraway seeds and cook until onion is partially softened and garlic plus caraway seeds are fragrant.
Add paprika, salt, pepper, tomato paste, red wine vinegar, Worcestershire sauce, brown sugar (optional) and mix until combined.
Add potatoes, carrots, broth, bay leaf and mix until combined.
Bring to a boil.
Then, reduce heat to medium-low so that stew can cook on a simmer.
Cover and cook for 1.5-2 hours or until meat is tender.
Discard bay leaf.
For a thick stew, remove lid and cook uncovered on medium heat until excess liquid is evaporated.
For thinner stew, mix in more broth. Enjoy!