Beef Goulash with Bell Peppers and Sour Cream

Rinse the meat, pat dry, trim and cut into 2 cm (approximately 3/4 inch) cubes. Peel the onions and garlic and dice finely. Rinse the peppers, cut in half, remove the stems, seeds and pith and cut into bite-sized pieces. Rinse the tomatoes, remove the stems and cut into cubes. In a Dutch oven, melt the butter and sear the meat until golden brown on all sides. Sprinkle with spices then set the meat aside. Add the onions, garlic and tomatoes and sauté briefly. Add the tomato paste and cook briefly. Deglaze with the red wine and broth, return the meat to the pan, add the herbs and season with salt and pepper. Simmer over medium heat for about 1 hour 30 minutes. Around 5-10 minutes before the end of the cooking time, stir in the peppers.