Cooking Steps

• Season beef pieces with 1 teaspoon salt and ½ teaspoon pepper. Heat olive oil in a dutch oven or heavy bottomed pot over medium high heat. Sear the beef chunks in batches to brown all over and remove them to a plate.
• Add a splash of oil if needed then add chopped onion and sauté for 4-5 minutes. Add in garlic and sauté for a minute. Add in sweet paprika, tomato paste, seared beef pieces along with any juices on the plate. Give everything a good mix and cook for 5 minutes.
• Add lemon zest, if using, along with red wine and beef broth. Stir in marjoram, caraway seeds, bay leaves, and remaining salt and pepper. Bring this to a boil, then reduce heat and simmer, covered, for about one hour.
• Add in carrots, cover again, and cook for another 1 to 1.5 hours until the meat is almost tender.
• Add in potatoes and bell peppers and cook for another 30-40 minutes, or until potatoes are tender and beef is very tender. You can cook the last 45 minutes without a lid to thicken the stew, if desired. Similarly, if it's getting too thick, you can add a splash of water.
• Taste and adjust the seasonings and garnish with parsley before serving.