INGREDIENTS

INSTRUCTIONS

In a food processor fitted with the metal blade, combine onion, green
pepper, and garlicup Pulse until finely chopped; set aside.  Place
flour in a plastic bag. Working in batches, toss beef with  flour to
coat thoroughly. Heat 2 tablespoons oil in a Dutch oven  until hot. Add
half of beef and sear, browning on all sides, 3 to 4  minutes. Transfer
to a large bowl with a slotted spoon. Add 2  tablespoons oil if needed,
and sear remaining beef; transfer to bowl.  Add more oil if needed, and
stir in onion mixture. Stir over  medium-high heat until onion softens,
3 to 4 minutes. Add paprika,  salt, and peppr and cook for 1 minute.
Add marjoram, bay leaf, and 1  cup water. Cook, stirring, over high
heat to loosen any browned  particles adhering to pot. Add beef cubes
and enough water to cover.  Tightly cover and cook over high heat until
water comes to a boil.  Reduce heat to low and simmer, stirring
occasionally to scrape bottom  well, for 1 hour. Stir in potatoes and
carrots; cover and simmer for  30 minutes. Skim off surface fat. Stir
in green beans, cover and cook  until beans and other vegetables are
tender, about 15 minutes more.  To serve, ladle into heated soup plates
and sprinkle generously with  fresh parsley.  Copyright Cooking Under
Cover; Linda & Fred Griffith, Chapters  Publishing 1996  Converted by
MC_Buster.  Recipe by: Good Morning America  Converted by MM_Buster
v2.0l.

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