Rindsgulasch with Less Broth Than Traditional Goulash

Good Day,

I’m giving the RINDSGULASCH a go this afternoon and have some questions. I’m very familiar with Czech Gulas and Hungarian cuisine due to family and living there for almost seven years. Anyhow this is quite different. Not in a bad way it’s just using much less broth or water than typical. Which is fine but I want to confirm if everything looks correct with my attempt? As there was hardly any broth to simmer upon mixing everything together. I used slightly more beef about 6 lbs as that was what the roast was from Costco. And I cut beef slightly larger in 2” cubes or so. Please advise if I’m proceeding in the proper manner? Thank you!