3 lbs. lean chuck
1/4 c. vegetable oil
1 lb. yellow onions, diced
4 to 6 finely diced cloves garlic
1 tsp. salt
1/2 tsp. pepper
2 tbsp. paprika
1/2 c. red wine
1 tsp. thyme
1/2 tsp. marjoram
3/4 c. tomato sauce

Cut meat into 1 inch cubes. Pat dry and set aside. Heat cooking oil in a heavy pot or Dutch oven. Add onions and garlic to the pot and saute until golden brown. Remove from pot with a slotted spoon and set aside. Add to pot as many chunks of beef as will fit comfortably in one layer and brown nicely on both sides. You may need to add a little more oil. As each layer browns, transfer to bowl with the onions. When all the meat is brown, return onions and browned meat to pot. Sprinkle with salt, pepper, and paprika.

Add enough water to cover the meat. Add the wine and bring to a boil. Cover with a tight-fitting lid. Lower heat and simmer slowly for 1 1/2 hours. Remove the lid. Add the thyme, marjoram, and tomato sauce. Cook, uncovered, another hour or until meat is tender and sauce is reduced to half and has thickened. Taste and adjust seasonings. Serve over noodles or potatoes. Yield: 6 servings.