In a deep skillet or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, add 2 pounds of stewing beef, browning the meat on all sides for about 5–7 minutes.

In the same pot, add 1 large diced yellow onion and cook for 6–8 minutes until translucent and lightly golden.

Stir in 3 cloves of minced garlic and sauté for an additional minute.

Pour in 1 cup of dry red wine, scraping the bottom of the pot. Bring to a boil, letting it reduce by half for 3–4 minutes.

Stir in 2 tablespoons of tomato paste, 1 tablespoon of Hungarian paprika, and 1 teaspoon of dried marjoram. Return the beef to the pot.

Add 4 cups of beef broth and 1 bay leaf, bringing to a gentle boil. Reduce heat to low and cover, simmering for about 1 hour.

Mix 2 tablespoons of cornstarch with 3 tablespoons of water and stir into the goulash to thicken the sauce, simmering for an additional 5–10 minutes.

Serve your German goulash over a bed of Spätzle, German potato dumplings, or boiled potatoes.