Beef Beer Stew with Paprika

Slowly fry onions in hot oil until golden brown. Stir in paradeisermark, continue to roast, reduce heat and add paprika powder. Stir for 1-2 more minutes, then deglaze with beer and cook thoroughly for 15 minutes. Pour in soup and switch to low heat. Season diced meat with salt and pepper, fry briefly in pan if desired, and add to onion juice. Season with salt, pepper, bay leaf, caraway seeds and pepperoni and simmer slowly on a very low flame for about 2.5-3 hours. After about 2 hours, add the coarsely chopped bell pepper pieces. Finally, mix flour with some beer and thicken the juice with it.

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