1 1/2-2 lbs. beef cube stew meat, boneless short ribs (cut into 1-inch cubes)
1 fresh tomato (dice)
2 potatoes (peel and dice)
2 carrots (peel and dice)
2 celery ribs (dice)
1/2 sm. onion (chop)
1 clove garlic (mince)
1/2 tsp. caraway seeds
Dash of marjoram
1 tsp. salt
2 tsp. paprika
1 (16 oz.) can beef broth
2 cans water for cooking
2 tbsp. cooking oil
1/2 tsp. cayenne pepper (optional)

In large pot of boiling water, pour in beef cubes and boil for 5 minutes. Drain and wash well in cold water. Cool. Marinate cooled beef cubes in large container with paprika, salt, marjoram, cayenne pepper, garlic and caraway seeds for 2-3 hours in refrigerator.

In the same large pot, heat oil and brown onion. Add tomatoes, then marinated meat. Brown meat in medium heat. Add beef broth and water. Bring to boil, then simmer down until the meat is tender (about 1-1 1/2 hours). Add potatoes, carrots, celery and continue to simmer another 1/2 hour until the vegetables are well-cooked. Serve warm with dropped noodles, langos or with both. (Langos and dropped noodles recipes follow.)