Heat canola oil in a large heavy saucepan over medium-high heat.

Cook the chopped onion until tender.

Add the cubed stewing beef and cook until browned on all sides.

Remove the saucepan from the heat.

Add minced fresh garlic, caraway seed, paprika, salt, and pepper to the pot.

Return the saucepan to the stove over medium heat.

Stir in the beef stock.

Cover the saucepan, reduce heat to low, and simmer the soup for one hour.

Add the diced tomato and green pepper.

Cover and simmer for 30 minutes.

Add the cubed potatoes (and more stock or water if needed).

Cover and simmer for about 30 more minutes, or until the potatoes are tender.

Taste and adjust seasoning with more salt and/or pepper if needed.