Step 1

In a large, heavy bottomed pot over medium-high heat heat the oil and saute the diced onions until they cook down and become soft (7-10 mins).

Step 2

Add the beef, stir and cook until its juices run clear and most of the liquid in the pot has evaporated (about 10 mins).

Step 3

Stir in the tomato paste and paprika, cook for about 1 min.

Step 4

Add the beer to deglaze and scrape the bottom of the pot.

Step 5

Add the beef stock, salt & pepper, caraway and marjoram, stir and bring to boil. Lower the heat, cover and simmer for about 80 minutes. You may stir occasionally.

Step 6

After 80 mins add the potatoes. Add a bit of water if/as needed. Cook for another 20 minutes or so, depending on how large you cut the potatoes. (If not using potatoes simply continue to simmer the beef until it reaches your desired tenderness).

Step 7

Serve with rye bread, chopped parsley or oregano as garnish and sprinkle each bowl with a pinch of paprika.