Heat grease or lard in a large sauté pan over medium heat until melted and hot. Add onions and cook, stirring frequently, until translucent. Add paprika and garlic and stir in until fragrant, about 1 minutes.
Add cubed beef and brown all over. Stir in salt, pepper and caraway seeds. Transfer mixture to a 6 quart slow cooker.
Add radish, pepper, celery, tomatoes, broth, and bay leaf. Mix to combine. Cook on high for 4 hours or low for 6 hours. Serve as soup, or over zucchini noodles.
Cook's Notes: As with many stews, I found this to be much better the second and third day. Make it ahead!
Serves 8. Each serving has 8.33 g of carbs and 2.81 g of fiber. Total NET CARBS = 5.52 g.
Food energy: 345kcal Total fat: 23.88g Calories from fat: 214 Cholesterol: 3mg Carbohydrate: 8.33g Total dietary fiber: 2.81g Protein: 23.84g