INGREDIENTS:
1 1/2 pounds stewing beef , cut into 1/2 to 1 inch chunks
1 tablespoon oil
1 large yellow onion (about 400 g) , diced
2 cloves garlic , minced
1 cup dry red wine (e.g., cabernet sauvignon, pinot noir)
3 tablespoons tomato paste
3 tablespoons Hungarian paprika
1/2 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups beef broth
1 bay leaf
2 teaspoons cornstarch dissolved in 2 tablespoons water (or more depending on desired thickness)
INSTRUCTIONS:
Heat the oil in a deep heavy skillet or Dutch oven and brown the beef on all sides. Transfer the beef to a plate and set aside.
Add the onions and cook until lightly browned, 6-8 minutes. Add the garlic and cook for another minute. Add the red wine, bring to a boil, reduce the heat and simmer steadily until it has evaporated by about half, 3-4 minutes. Add the seasonings and tomato paste and stir to combine. Return the beef to the skillet and pour in the beef broth.
Bring it to a boil, reduce the heat to low, cover and simmer for about an hour or until the beef is very tender.
Add the cornstarch mixture, stirring constantly to prevent lumps, and simmer for a minute or two until the sauce has thickened. Add salt and pepper to taste.
Serve over your choice of Spätzle, German Potato Dumplings , German Bread Dumplings, boiled potatoes or egg noodles.
Makes 4 large or 6 smaller servings.