Preparation Steps

• In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Brown the beef cubes in batches, then remove from the pot and set aside.
• Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the sweet paprika, caraway seeds, and marjoram. Cook for 30 seconds, stirring constantly, until fragrant.
• Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (undrained) and chopped bell peppers. Season with salt and black pepper.
• Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the beef is very tender, stirring occasionally.
• Taste and adjust seasoning if necessary. Serve hot, garnished with a dollop of sour cream or fresh parsley, if desired.