Traditional Czech Svíčková with Beef

Method

1. Cut the beef into cubes and season with salt and pepper.
2. In a large pot, sauté the onion, garlic, carrot, and celery until softened.
3. Add the beef and cook until browned on all sides.
4. Pour in the beef broth and white wine, bring to a simmer, and cook for 1.5 hours.
5. In a separate bowl, mix flour, paprika, and sugar. Add to the pot and stir to thicken the sauce.
6. Simmer for another 15 minutes, adjusting seasoning as needed.
7. Serve with dumplings if desired.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.