Ingredients:

    2.2 lbs beef shin

    1.5 lbs onions

    2 tablespoons lard or oil

    2 tablespoons paprika

    1 teaspoon caraway seeds

    1 teaspoon marjoram

    1 clove garlic

    1 tomato (optional)

    1 green pepper (optional)

    Salt

    Pepper

    4 cups water (or broth)

Instructions:

    Wash and dice the beef. Chop the onions.

    Heat the lard or oil in a pot, then fry the onions until translucent.

    Add the beef and fry until browned.

    Sprinkle with paprika, caraway seeds, and marjoram, then mix well.

    Pour in water (or broth), season with salt and pepper to taste.

    Cover the pot and simmer the stew over low heat for about 2-3 hours, or until the beef is tender.

    If necessary, add more liquid during cooking.

    10 minutes before the stew is ready, add the crushed garlic, tomato, and green pepper (optional).

    Serve the stew with dumplings, spaetzle, mashed potatoes, or rice.

Tips:

    For a richer flavor, fry some bacon with the lard.

    Season the stew to your taste with bay leaf, thyme, nutmeg, chili pepper, or other spices.

    If the stew is too thick, you can thin it with water or sour cream.

    The stew tastes even better the next day, so it is worth making it the day before.

Enjoy!