Czech-style beer goulash

Pat the beef dry with a paper towel and cut into 3 cm cubes. Dice the onion finely and mince the garlic.

In a heavy-bottomed Dutch oven or pot, melt the lard over medium heat. Add the onion and cook until golden, about 7 minutes.

Add the beef, raise the heat to high, and sear, stirring, for 10 minutes until the meat is browned on all sides.

Lower the heat, stir in the paprika and caraway, and cook for 30 seconds until fragrant. Add the flour and tomato paste, stirring until well combined.

Pour in the dark beer, raise the heat, bring to a boil, and cook for 5 minutes to let the bitterness evaporate.

Add hot water until the meat is almost covered with liquid. Add the garlic, marjoram, salt and pepper, and stir.

Cover with a lid and simmer over low heat for 1 hour 40 minutes, stirring occasionally and adding water as needed, until the meat is tender and the sauce has thickened to a hearty soup-like consistency.

Remove from the heat and let the goulash rest, covered, for 10 minutes. Adjust salt and pepper to taste, and serve hot.