Place a very thick high quality pan on high heat and add a small chunk of the butter.

Once the butter is hot, fry the onions until nicely browned and then take them out into a big pot.

Leave the pan on high heat, add another chunk of the butter and place a third of the beef cube with good space into the pan. The beef really needs to fry and it should not lose any juices. 

Fry the beef cubes from all sides until very brown, almost with black spots. Once that is done, place them into the pot to the onions and repeat for the next batch of meat until all the beef developed aroma. 

When the last batch is done, get all the ingredients from the pot back into the pan and add the tomato paste. Mix the tomato paste with the other ingredients and let it fry a little bit.

After roughly 2 minutes add the red wine to clear the pan off. Let the alcohol evaporate for a little bit.

Then get all the stuff from the pan back into the pot again and put it on very low heat.

Add the venison broth and all the spices.

Let it simmer with a lid on for one hour.

Then put the pan back on heat and fry the bell peppers until they have black spots.

Add the finely choped garlic for the last minute into the pan and then get all the peppers and garlic into the pot to the Gulasch as well.

Let that simmer for another 3 hours and stir it from time to time. Make sure it is really only a light simmer.

When the time is up, take one beef cube out and taste it. It should melt in your mouth and you should not at all need a knife. If that is not the case yet, continue to simmer it for another hour and try again.

As soon as it is tender enough season the Gulasch with salt, pepper and parsley and surely take the bay leaves out.

Serve the gulasch on top of home made pasta!