2 tablespoons butter

1–2 tablespoons olive oil

1–1 ½ pounds beef (steak tips, sirloin, stew meat, or chuck roast), cut into ½–1 inch cubes

1 large onion, diced

2 medium carrots, diced

2–3 stalks celery, diced

2–3 bell peppers, any color

3–4 red potatoes, diced into cubes

2–3 cloves garlic, minced

2–3 tablespoons tomato paste

2–3 bay leaves

1 ½ teaspoons sweet paprika

1 teaspoon marjoram (or oregano/Italian seasoning)

½–1 teaspoon caraway seeds (optional, authentic flavor)

1 teaspoon hot paprika (optional, mild heat)

2 cups dry red wine (or ¼ cup pickle juice or vinegar + beef broth)

2 cups beef broth (add up to 3 more cups for soupier consistency)

Kosher salt, to taste (start with 1 teaspoon)

Black pepper, to taste (start with ½–1 teaspoon)