Chop onions roughly and sauté them on lard until golden brown.
Cut meat into cubes, add seasonings and let marinate until the onions are ready.
Add the meat, cover the pot and braise on low heat.
Cut the peppers and tomatoes into small pieces. Peel the tomatoes first. Dice the potatoes.
Once the meat becomes somewhat soft, which can take up to an hour, add beer, broth/stock, all the veggies and 1/3 of the potatoes.
Keep cooking in covered pot, until the potatoes are fully cooked and start breaking apart.
Add crushed garlic, chopped flat leaf parsley and the rest of the potatoes.
Cook for about 10 minutes and taste the goulash. Add salt or pepper if needed. Add chilli if you like your food spicy.
Once the meat is soft and tender and the second batch of potatoes are fully cooked, add crushed marjoram. Cook for 10 more minutes and we are done!
Serve in bowls, topped with finely sliced purple onions, some more parsley and a touch of chilli flakes.