Viennese Goulash

Cut the stew meat into 1-inch cubes and pat dry with paper towels to remove excess moisture.

Heat the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until foaming.

Working in batches to avoid crowding, add the meat cubes to the hot butter and brown on all sides, approximately 8-10 minutes per batch. Transfer browned meat to a plate and set aside.

Add the chopped onions to the same pot and sauté over medium heat for 4-5 minutes until softened and lightly golden.

Sprinkle the paprika, caraway seeds, and marjoram over the onions, stirring constantly for 1-2 minutes to bloom the spices and prevent paprika from scorching.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pour in the light beer, scraping the bottom of the pot with a wooden spoon to release any browned bits, then add the water and salt.

Return the browned meat and any accumulated juices to the pot, stirring well to combine. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 45 minutes.

Add the cubed potatoes to the pot and stir to distribute evenly, then continue simmering uncovered for another 30-35 minutes until potatoes are tender and the meat is very soft.

Stir in the ketchup until fully incorporated, cooking for 2-3 minutes to allow flavors to meld.

Taste and adjust seasoning with additional salt if needed. Serve the goulash hot in shallow bowls, garnishing with fresh marjoram or parsley if desired.