Instructions

Clean and dice the meat into large cubes. Brown the meat in batches in hot lard and transfer to a slow cooker. Brown the onions until golden brown in the fat, deglaze with a bit of broth, and let it simmer for a while.

Pour everything into the slow cooker with the meat, add garlic, tomato paste, ground paprika, ground black pepper, salt, and beer. Pour in enough broth to cover the meat, close the lid, and cook on low heat for about 4 hours.

The meat should be tender. Thicken with a bit of flour mixed in cold water, add marjoram, and let it simmer for another 30 minutes. Season with ground chili, and salt to taste.

Serve with pasta or potatoes, according to preference.