2pounds beef chuck roast or stew beefcubed into 1 to 1 1/2" pieces
1/2tomatoseeded and diced, (about 1/3 cup)
1/2teaspoon black pepper
2tablespoonssweet Hungarian paprika
2cupsbeef brothor bouillion
1/2cup dry red wine
Place the oven rack in the center of the oven and preheat to 325°.
Add olive oil to a heavy pot or dutch oven and heat over medium heat. Add onions and 1/2 teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.
Transfer the onions to a separate dish and set aside.
Season the beef with the remaining salt and pepper and transfer to the Dutch Oven. Cook over medium high heat for 5-10 minutes or until the beef has browned.
Stir in the the onions, peppers, tomato, garlic, paprika, marjoram, caraway, tomato paste, beef broth and red wine to the pot. Heat to boiling.
Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1 1/2 hours or until the beef is tender.
Remove the pot from the oven and stir in the sour cream. Garnish with chopped parsley and serve over buttered noodles.