Beef Gulasch

Ingredients

• 2  bay leaves 
• 3.5 pounds beef short ribs boneless cut into 3/4-inch cubes (from)
• 0.5 cup canola oil 
• 1 tablespoon marjoram dried
• 2  garlic clove sliced
• 1.5 teaspoons paprika hot
• 3 tablespoons paprika sweet
• 2 teaspoons lemon zest finely grated
• 6 cups chicken broth 
• 1.5 tablespoons tomato paste 
• 8 cups onion white halved thinly sliced
• 1 cup citrus champagne vinegar 

Equipment

• bowl
• pot

Directions

1. Heat oil in heavy large pot over medium highheat.
2. Add onions and cook until goldenbrown and soft, stirring often, about 25minutes.
3. Add garlic and marjoram; cook untilgarlic softens, about 3 minutes.
4. Add tomatopaste and cook until mixture begins to turndark red, stirring often, about 3 minutes.
5. Add both paprikas and stir to blend; removefrom heat and let stand 1 minute for flavorsto blend.
6. Add vinegar; stir over medium heatuntil almost all liquid is absorbed, about 2minutes.
7. Add broth, bay leaves, and lemonpeel; increase heat and bring to boil.
8. Sprinkle beef with salt and pepper;add to pot. Simmer over medium-low heatuntil beef is tender, stirring occasionally,about 2 1/2 hours.
9. Transfer beef to bowl, leaving onionsin pot. Boil sauce in pot until reduced to5 cups, about 15 minutes. Cool slightly.Working in batches, puree sauce in blenderuntil smooth; return to pot. Season with saltand pepper. Return beef to pot. Simmer untilheated through, about 5 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly.Chill uncovered until cool, then cover andchill. Rewarm before serving.
10. In keeping with the spiritof this menu, pour an Austrian red with thegulasch. The fruity, elegant Feiler-Artinger2007 Zweigelt ($1
11. is a good choice.
12. Bon Appétit