Gulasz Wołowy (Polish Beef Goulash)

• 2 medium Yellow onion
• 4 cloves Garlic
• 2 tbsp Sunflower oil
• 800 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 tsp Caraway seeds
• 2 tbsp Sweet paprika
• 500 ml Tomato passata
• 500 ml Beef stock
• 2 pieces Bay leaves
• 2 tsp Dried marjoram

1. Peel and thinly slice the onion. Peel the garlic and finely chop it.
2. Heat the sunflower oil in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 10 to 12 minutes, stirring, until soft and lightly golden.
3. Stir in the garlic and caraway seeds and cook for 1 minute until fragrant. Add the sweet paprika and stir for 20 to 30 seconds so it blooms in the oil without scorching.
4. Add the beef and turn the heat up to medium-high. Cook for 6 to 8 minutes, stirring and scraping the base of the pot, until the beef loses its raw colour and any released juices start to reduce.
5. Pour in the tomato passata and beef stock, then add the bay leaves, remaining salt, and black pepper. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 75 to 90 minutes until the beef is very tender.
6. Stir in the dried marjoram and simmer uncovered for 10 to 15 minutes until the sauce is rich and lightly thickened. Taste and adjust seasoning with a little more salt and pepper if needed, then remove the bay leaves before serving.

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