Paprika Spiced Pork and Sauerkraut Stew

3 cloves garlic, thinly sliced
2 red bell peppers, chopped
1 med. yellow onion, chopped
2 lbs. pork shoulder, cut into 1 1/2" cubes
2 tbsp. cooking oil
2 tbsp. tomato paste
1/2 cup Hungarian sweet paprika
1 lb. sauerkraut, drained
1 750-ml bottle red wine
1 quart low sodium beef broth
4 cups water
1 tsp. dried marjoram
2 bay leaves
Cooked egg noodles and creme fraiche or sour cream for serving

Season the pork with salt.  Heat the cooking oil in a large Dutch oven over med. heat.  Working in batches, add the pork to the pot and brown, turning once, about 4 minutes per batch.  Transfer browned pork to plate.

Add tomato paste to the pot and stir until lightly caramelized, about 2 minutes.  Add paprika and cook, stirring constantly, for 1 minute.  Return pork to pot and add sauerkraut, wine, broth, water, marjoram and bay leaves.  Bring to boil.  Reduce heat and simmer, uncovered, until pork is tender, about 2 hours.

Discard bay leaves. Add salt and pepper to taste.  Serve over egg noodles and garnish with creme fraiche or sour cream.

This is my spin on a recipe by Jeremy Nolen from New German Cooking.