Goulash

Ingredients:

1 tablespoon vegetable oil

4 large onions, sliced
1 head garlic cloves, halved
2 red bell peppers, seeded and diced
½ cup sweet paprika
1 teaspoon caraway seeds
1 3-pound chuck roast, trimmed and cut in 1-inch cubes
4 carrots, chopped
3 cups Hungarian red wine or other red wine
3 bay leaves
1 teaspoon salt
2 tablespoons red wine vinegar

Method:

1. Preheat your oven to 325ºF and turn on your convection fan if you have one.
2. For the goulash heat the vegetable oil in a large Dutch oven over medium heat. Reduce the heat to medium-low, add the onions, garlic and peppers and slowly cook without browning, about 10 minutes. 
3. Sprinkle in the paprika and caraway seeds and continue cooking at very low heat for a minute or two. 
4. Toss in the beef, carrots, red wine, bay leaves and salt. Continue cooking just to bring the works to a simmer, then transfer to the oven. 
5. Cover and bake until the beef is tender, about 3 hours. 
6. Stir in the vinegar.