• 1.5 - 2 lbs lean beef for stew, cut in half-inch cubes 
• 2 large onions, finely chopped 
• 3-4 vine-ripened tomatoes, quartered 
• 6 tablespoons olive oil 
• 5 garlick cloves, chopped 
• 1 tablespoon sweet Hungarian paprika (for color) 
• 2 tablespoons ground New Mexican Poblano chile pepper (for Oomph, if unavailable, any red chile powder will do 
• Marjoram, whole cummin seed 
• Toasted slice of dark whole-grain bread, cut into small cubes 
• Salt and pepper 
• 2 bottles Guiness Stout, one for the dish, one for the cook 
• Onion rings and pickled roasted red pepper for garnish 

      In a medium pot or a large sauce pan, on medium-high heat, lightly saute chopped onion and garlick in oil. Add meat, continue to cook until mixture turns light brown. Add marjoram, cummin seed, ground paprika and chile, salt and pepper. Mix well until meat is coated in herbs. Add beer, bring to a boil, then reduce heat to low. Cover and cook on low heat for 30 minutes. Check after 15 minutes to make sure mixture does not stick to the bottom. If necessary, add more Guiness. 
      After 30 minutes, add tomatoes and bread, continue to cook for another 15 minutes, or until meat is tender and bread cubes have been dissolved. 
      Adjust seasonings, arrange on a wide plate and garnish with roasted pepper and onion rings. 
      Serve with spaetzle (small Swiss flour dumplings, available dry in every good grocery store), gnocchi (northern Italian potato dumplings) or Bavarian potato dumplings. 

Starving student's shortcut - use Knorr's Goulasch Mix prepared according to instructions on the box, substituting Guiness Stout for water, and adding chile powder and tomatoes. Good but not as much fun as cooking from scratch.