Traditional German Goulash

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1. 1Step 1: Heat olive oil in a large Dutch oven over high heat. Pat beef dry and season with salt and pepper. Brown in batches, searing on all sides until deeply golden, 2 to 3 minutes per side. Transfer browned beef to a plate.
2. 2Step 2: Reduce heat to medium-high. Add onions, carrots, and celery to the same pot. Sauté for 5-6 minutes until lightly browned.
3. 3Step 3: Add tomato paste. Stir constantly for 1 minute. Then add paprika, marjoram, and hot paprika or cayenne if using. Stir for 30 seconds.
4. 4Step 4: Pour in red wine and beef broth. Scrape the bottom of the pot with a spatula to release any browned bits. Bring to a simmer.
5. 5Step 5: Return beef to the pot along with any resting juices. Add bay leaves. Reduce heat to low. Simmer covered for about 2 hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened.
6. 6Step 6: If adding potatoes or bell peppers, add them 30 minutes before the cook time ends.
7. 7Step 7: Remove bay leaves. Taste and adjust salt and pepper.
8. 8Step 8: To thicken: Combine water and cornstarch in a small bowl and add it to the goulash. Bring to a simmer while stirring constantly until thickened.
9. 9Step 9: Serve over bread or potato dumplings, spaetzle, or with crusty bread.