Preparation and Cooking

• In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and ¼ teaspoon of black pepper. Let sit for 15 minutes.
• In a large pot, heat 2 tablespoons of oil over medium-high heat. When the oil shimmers, add ⅓ of the beef cubes and brown on all sides. Remove to a plate and repeat with remaining beef. Moderate heat so brown bits on the bottom of the pan do not burn and add more oil as necessary. Remove and discard all but 2 tablespoons oil from pot.
• Reduce the heat to medium-low and add the onion to the pot. Saute until they begin to soften, about 4-5 minutes. Add the garlic and saute, stirring frequently, until fragrant, about 1 minute.
• Sprinkle the paprika and flour over onions and garlic and saute over medium heat, stirring constantly, for 1 minute.
• Pour in the wine and bring to a boil. Stir and remove all brown bits on the bottom of the pan. When the liquid boils, reduce heat and add broth, Better Than Bouillon, tomato paste, caraway seeds, marjoram, rosemary, bay leaves, red wine vinegar, 1 teaspoon salt and ½ teaspoon black pepper.
• Return the browned beef along with any accumulated juices to pot. Bring to a boil then reduce heat and simmer, uncovered, about 2 to 2 ½ hours or until beef is fork-tender.
• Add carrots and peppers and simmer until vegetables are tender about 20 minutes. If broth becomes too thick add more beef broth or water to thin. Adjust seasoning as needed, sprinkle with parsley, then ladle into individual bowls and serve!