Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Heat 1 tbsp (15 mL) of the oil over medium-high heat in large Dutch oven or enamelled cast iron roaster. Brown beef, turning occasionally, for about 8 minutes or until dark golden-brown all over. Transfer to a plate and set aside.
Reduce heat to medium and add remaining oil to pot. Cook garlic, onion, green pepper and carrot, stirring, for about 4 minutes or until softened. Sprinkle in flour, sweet paprika, marjoram and hot paprika; add tomato paste. Cook, stirring, for 2 minutes or until blended. Gradually whisk in broth; add bay leaf. Bring to a boil, scraping up browned bits from bottom of pot. Add beef and accumulated juices, turning beef to coat in sauce.
Cover and cook in preheated 325ºF oven, stirring occasionally, for about 2 hours or until meat is fork-tender.
Use a slotted spoon to transfer beef to a bowl; break the beef into large chunks with a fork. Skim fat from sauce and discard bay leaves. Stir beef back into sauce and season with salt and pepper to taste.