Ingredients:

2 tablespoons canola oil

1 large onion, diced

1 tablespoon sweet paprika

1 pound beef chuck or sirloin, cubed

Salt and pepper to taste

2 tablespoons balsamic vinegar

1 tablespoon tomato puree

1/2 tablespoon dried marjoram

1/2 tablespoon caraway seeds

2 cloves garlic, minced

1 1/2 liter water

2 tablespoons beef stock

2 large potatoes, peeled, cubed

Directions:

Heat oil in a large saucepan on a medium-high heat.
Add onion and cook, stirring frequently, until lightly browned.
Reduce heat to low.
Sprinkle with paprika and cook for 1 to 2 minutes, stirring constantly.
Add beef and increase heat to medium.
Allow meat to very lightly brown. Sprinkle with salt, pepper, vinegar and tomato puree; stir to blend.
Simmer on medium heat for 3 to 4 minutes. Add marjoram, caraway seeds, garlic, water and beef stock.
Bring to boil on high heat.
Cover and reduce heat to a simmer. Simmer gently for 45 minutes or until meat is almost done.
Add potatoes and simmer for another 15 to 20 minutes or until meat and potatoes are thoroughly cooked.

Taste and adjust seasoning as needed.