Remove the meat from the fridge at least one hour before cooking to allow it to acclimatize to room temperature.

Peel the onions and roughly chop them. Peel and slice the garlic finely.

In a large saucepan, heat half the oil over high heat. Add the meat and sear it until browned on all sides.

Pour the remaining oil into the pan. Add the onions and fry them over medium heat until they are golden brown. Add the garlic and cook for an additional minute.

Stir in the tomato paste and cook it for about a minute. Then return the beef to the pan.

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until it has reduced by about two-thirds.

Stir in the paprika powder (both sweet and spicy), marjoram, bay leaves, and lemon zest. Pour in the beef broth. Season with salt and pepper.

Cover the saucepan with a lid and simmer the goulash for about 90 minutes, stirring occasionally.

After 60 minutes, check the consistency. If the stew is too liquid, remove the lid for the last 30 minutes to allow it to reduce.

To cook in a slow cooker, pour the cooked ingredients into your slow cooker and add the beef stock. Cook for around 5-6 hours until the meat falls off the fork.

To make in a pressure cooker, add the lid and cook at high pressure for 45 minutes. Once the lid is removed, mix in a tablespoon of cornstarch to thicken up the sauce.