Slow-Cooked German Goulash

Method

1. Cut beef into cubes and toss with flour
2. Sauté onion and garlic in oil until softened
3. Add beef and brown on all sides
4. Stir in tomatoes, caraway seeds, and wine
5. Pour in beef stock and bring to a simmer
6. Cover and cook for 2 hours
7. Stir in fresh parsley before serving
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.