Cut the chuck roast into 1-inch cubes.

Heat canola oil in a Dutch oven over medium-high heat.

Brown the beef cubes in the hot oil.

Add beef broth, sliced onions, minced garlic, dill seed, caraway seeds, paprika, salt, and pepper to the Dutch oven.

Cover the Dutch oven and bring to a simmer; then reduce heat to low.

Simmer for 2-1/2 hours, or until beef is very tender.

In a small bowl, combine all-purpose flour and cold water to form a smooth slurry.

Gradually stir the flour slurry into the beef mixture.

Cook and stir for 2 minutes, or until the sauce has thickened.

Stir in sour cream and heat through (do not boil).

Serve the Bavarian beef dinner over hot cooked rice.

Serve warmed sauerkraut on the side.