INGREDIENTS 

• 2 kg beef shin or shoulder, or any tender part of the beef cut into 2×2 cm cubes
• 2 tablespoons olive oil
• 5 medium onions, chopped
• 5 cloves of garlic
• 4 tablespoon marjoram, chopped
• 4 carrots, diced
• 4 celery leaves
• 4 medium tomatoes, peeled and chopped, or 5 tbs. tomato paste
• 150ml red wine vinegar
• 4 fresh green peppers, chopped
• 5 medium sweet potatoes, cubed
• 5 tablespoon smoked paprika powder
• 3 teaspoon ground caraway seed
• 3 bay leaf
• ground black pepper and salt according to taste
• 3lt beef stock
• 250ml crème fraiche for serving – optional 

METHOD

1. Add a good splash of oil to a large pot and gently sauté the onions, garlic and pepper until softened.
2.  Season the beef with half the paprika, garlic, marjoram, salt and pepper. Add a dash of the oil and mix well.
3. Place the beef cubes in a ovenproof dish and roast in a Big Green Egg with wood chips for added smoked flavor, until browned. (High heat 280◦C)
4. Stir in the paprika into the pot and cook for 2 more minutes, then add 200ml of the beef stock.
5. Bring to the boil and cook until reduced by half. Add the marjoram, caraway seeds, a splash of vinegar, the tomatoes, the tomato purée and season well.

6. Add the beef and enough stock to cover and simmer until the meat and vegetables are tender, about 1½–2 hours. Add the potatoes, plus any remaining stock and a little water if it’s looking too dry, and simmer until the potatoes are cooked

Serve with a dollop of sour cream, if you like.

Makes 20 portions