Beef Ragoût

1 large onion, coarsely chopped
1 large leek, coarsely chopped
1/4 of a large celery root (celeriac), chopped
1 large parsley root, chopped
3 small carrots, chopped
6 garlic cloves, finely chopped
1.2 kg/2.6 pounds beef (top round), cubed
250 ml (metric cup) dry red wine (Côtes-du-Rhône Chemin des Papes 2008)
about 400 ml (13.5 fl. oz) beef stock
1 tablespoon erös (hot) paprika
3 tablespoons édesnemes (noble sweet) paprika
2 tablespoons tomato paste
2 tablespoons hot gulyáscrém (a Hungarian convenience product by Univer)
1 teaspoon caraway powder
salt
pepper
7 ratte potatoes (French fingerling waxy potatoes), cubed

In a pot, fry the onions until soft, add the leeks and fry a bit longer.
Add the meat and sear it over high heat. Lower the heat, add the
paprika and fry a bit, not letting it burn. Add the roots and the
garlic and fry a bit longer. Add the tomato paste, gulyáscrém, caraway,
salt and pepper. Pour in the wine and the stock and cook over low heat
for about 1.5-2 hours or until the meat is almost ready. Add the
potatoes and cook until ready. Check for seasoning. Serve.