Ingredients

• 2 1/2 lbs beef chuck, trimmed of excess fat
• 1 tablespoon vegetable oil
• 2 lbs onions, diced
• 1 garlic clove, chopped finely
• 1/4 cup red wine vinegar
• 2 tablespoons paprika
• 1 bay leaf
• 1/2 teaspoon ground marjoram
• 1/2 teaspoon ground caraway
• 3 cups beef stock (approximate)

Instructions

1. Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside.

2. Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan.

3. Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover.

4. Cook 3-4 hours, until beef is very tender, adding more beef stock if needed.

5. Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).