In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove and set aside.

Repeat until all beef is browned, then set aside.

In the same pot, add the chopped onions and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the paprika and caraway seeds, cooking for 1 minute.

Return the browned beef to the pot and pour in the beef broth. Add the bay leaf, salt, and pepper.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally.

Add the carrots and potatoes, then continue to simmer for another 30 minutes until the vegetables are tender.

Stir in the white vinegar before serving. Adjust seasoning if necessary.

Serve hot with crusty bread or dumplings.