Potato bredie

Peel and chop the onions roughly.
Heat a little sunflower oil in a heavy-based pot and fry and onion without browning.
Sprinkle salt and paprika over it and set the onion to one side.
Cut the stewing beef into cubes. Stir-fry a couple of pieces of meat at a time in the same pot in a little hot oil until brown.
When all the beef has been browned return all the pieces to the pot.
Add the fried onion, pour in the beef stock and put the lid on. Let it stew slowly for about an hour.
Peel and chop the potatoes into cubes. Add them to the bredie about 25 minutes before the cooking time has elapsed and sprinkle the marjoram on top.
Allow the bredie to cook until the potato cubes are done.
Stir in the pickled gherkins and just let them heat through before serving the bredie.