Czech goulash - český guláš


1 1/2 lb beef for stew or beef chuck
1 onion, thinly sliced
1 red pepper, thinly sliced
5 cloves of garlic, finely chopped
1/2 can of tomato paste
5 cups of beef broth
about 3 Tbs of sweet capsicum
1 Tsp of caraway seed
1 Tsp marjoram
6 Tbs. oil

Season cubed meat with some salt, pepper and about 1 Tbs. of sweet capsicum. Brown meat on a pan (5 min.) Add chopped onion, garlic and red pepper; continue to brown (5 min.). Add the rest of the paprika (2 Tbs.), tomato paste, caraway seeds, and marjoram. Add the 5 cups of beef broth. Simmer for a looong time: about 3-4 hours, until meat is super tender!! If you want to thicken the final mixture go ahead, be a sinner and add about 2 Tbs. of flour (first dissolve the flour in a 1/4 cup of cold water, otherwise it is going to clump). Some recipes say to dissolve 1 cubed slice of dark bread to thicken the goulash.
Simmer a little longer until stew reaches desired thickness.