Polish Goulash

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1. 1Step 1: In a medium to large bowl, combine 1/4 cup cornstarch, 1/2 tsp salt, and 1/2 tsp pepper. Whisk to combine.
2. 2Step 2: Add the stewing beef and toss to coat. If the pieces are uneven or too large, cut them to about 1 inch by 1.5 inches.
3. 3Step 3: Heat a large deep pan on medium-high heat and add 2 tablespoons of oil. Once hot, add the beef and cook for 2-3 minutes on each side to brown.
4. 4Step 4: While the beef browns, dice the onion and peel the garlic. If using other veggies, peel and dice or slice them now.
5. 5Step 5: Once the beef is browned, remove it from the pan and set aside.
6. 6Step 6: Add 1 tablespoon of oil to the pan, then add the onions and any other veggies. Sauté for a minute or two until the onion is translucent, then press in the garlic and sauté for another 30 seconds to a minute, ensuring the garlic doesn't brown.
7. 7Step 7: Add the beef back to the pan, pour in the stock, and add the bay leaf, marjoram, allspice, and paprika. Stir to combine, cover, and simmer for 30 minutes, stirring occasionally.
8. 8Step 8: Add the tomato paste and the remaining salt and pepper, then simmer for another 15 minutes.
9. 9Step 9: Make a slurry with 1/2 tablespoon of cornstarch and 1 tablespoon of water. Add the slurry to the pan and whisk vigorously to prevent clumping. Simmer for 2 minutes to thicken.
10. 10Step 10: Serve with your favorite sides.