Hearty goulash soup

4 sprigs of marjoram, the leaves, roughly chopped
2 bay leaves
3 large potatoes, diced
1 large carrot(s), sliced
2 bell pepper(s), finely diced
½ bunch parsley, finely chopped

Preparation:
Fry the beef cubes in the clarified butter for 5 minutes, stirring, then add the onions and garlic pieces and sauté for a further 5 minutes. Deglaze with beef stock and red wine, season with salt, pepper, sugar, paprika powder, bay leaves, tomato paste and marjoram. Then simmer with the lid closed for about 60 minutes over a low heat.

Add the potato, pepper and carrot pieces and simmer for another 20 minutes until the vegetables are cooked. Then stir in the parsley and serve hot.

Baguette tastes great with this.