Slow-braised German Beef Goulash with Paprika, Caraway, and

Ainekset

2 tablespoons olive oil

1½ pounds onions, chopped

1 teaspoon kosher salt, divided

2 pounds beef chuck roast or stew beef, cut into 1 to 1.5-inch pieces

½ green bell pepper, chopped

3 cloves garlic, minced

½ tomato, seeded and diced (about ⅓ cup)

½ teaspoon black pepper

2 tablespoons sweet Hungarian paprika

2 teaspoons dried marjoram

1 teaspoon caraway seed

2 tablespoons tomato paste