Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions
and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
Heat the remaining 2 1/2 tablespoons canola oil
in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds
. Cook for 1 minute, and then add the paprika
, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
Add the tomato puree
and tomato paste and stir. Add the vegetable broth
and 1/2 cup water, plus more if needed, and deglaze
the Dutch oven
, making sure to loosen anything stuck to the bottom of the pot.
Bring to a low simmer
and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.