Slice onions.

Heat 2 tablespoons of olive oil in a Dutch oven over medium-low heat.

Sauté onions until golden and caramelized, about 45 minutes.

Transfer onions to a bowl.

Add 1/2 cup of water to the pot and scrape up the brown bits.

Pour the mixture into the bowl with the onions.

In a plastic bag, combine flour, thyme, marjoram, and beef cubes.

Shake until beef is coated.

Brown beef in the Dutch oven with 1 tablespoon of olive oil and save the extra flour mixture.

Add the onions, 2 cups of water, wine, bay leaf, and paprika to the Dutch oven.

Cover and simmer, stirring occasionally, for 3 hours or until beef is tender.

Put 2 cups of sauce in a saucepan.

Pour a little warm water into the reserved flour mixture until it reaches a creamy consistency.

Add it to the saucepan.

Cook, stirring, until the sauce thickens.

Pour the contents of the saucepan into the Dutch oven and cook for another 5 minutes.

Season with salt and pepper.

Serve over noodles.

If using sour cream, add it just before serving.