Beef Stew with Pearl Onions and Sour Cream

Heat oil in a pan and sear meat on all sides. Remove from pan. Saute onions and pearl onions briefly in the same pan and add cumin powder and saute until golden brown. Add garlic and tomato paste and deglaze pan with red wine. Simmer briefly and add broth, season with paprika and return meat to the pan. Tie marjoram sprigs with a kitchen sting and add to the pan, add bay leaf and simmer for about 1.5 hours on low heat. Remove herbs and season with salt and cayenne pepper to taste.  Transfer to plates, top with dollops of sour cream and serve with dumplings, if desired.