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Place the olive oil in a large pot and just as it starts to smoke add onions. Caramelize onions over moderately high heat until fully brown and soft. Add garlic and cook one minute. Add paprika, marjoram, peppers and tomato. Add Fustini’s Vinoso Balsamic Vinegar and chicken stock and scrape the bottom of the pan with a wooden spoon to deglaze. Bring to simmer and add beef cubes. Cover and cook at a low temperature until beef is very tender - 60 to 90 minutes. Season with salt and pepper and reduce liquid to thicken slightly.
Serve with boiled potatoes, pasta or rice and garnish with parsley.
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