In a large pot, melt butter and add onions. Stir in caraway seeds and paprika.
In a bowl, dredge the beef with flour and add to pot and cook for 2-3 minutes.
Slowly add 1/4 cup of beef broth to help lift brown bits off the bottom of the pan. Then add remaining beef broth along with carrots and potatoes. Season with salt and pepper.
Stir and bring to a boil, cover and reduce to a simmer. Cook for 1 1/2 to 2 hours until tender. Add parsley, if desired. Serve with bread or rice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.