3 lb. boneless beef chuck
1/3 cup vegetable oil
4 cups chopped onions
10 garlic cloves minced
8 bay leaves
3 tbsp. paprika
1 tbsp. grated lemon peel
1 tsp. dried savory
1/2 tsp. cayenne
3 cups beef broth or stock
1/3 cup wine
1 tbsp. butter
1 tbsp. flour
12 oz. egg noodles
1/4 cup fresh chopped parsley
salt
pepper

Heat oil in large pot. Add onions, garlic and bay leaves, saut onions until golden brown. Sprinkle meat with salt and pepper, add to pot. Add paprika, lemon peel, savory and cayenne pepper, stir until meat gets coated. Add beef broth and wine, bring to a boil. Reduce heat and cover, simmer meat for 90 minutes, stirring occasionally until it is tender. Using a slotted spoon transfer meat to a bowl. In a small bowl mix butter and flour until a smooth paste forms. Add to liquid in pot. Simmer until liquid thickens, about 8-10 minutes. Return meat to pot and set on low heat. Cook noodles and drain. Serve stew over egg noodles. Sprinkle with dashes of fresh parsley.

Serves 6.