Chop beef into 1 inch bite sized cubes. In a large mixing bowl, toss with salt and pepper and let sit for 15 minutes.
In a large soup pot or Dutch oven, heat 3 tablespoons of oil over medium heat until shimmering. Add beef and cook until browned on all sides. Add more oil if necessary. Remove beef from pot.
Reduce the heat to medium low and add chopped carrots, diced bell pepper, onions, and garlic. Sauté until they begin to soften.
Add the paprika, caraway, and marjoram, and stir constantly for 1 minute until fragrant.
Add wine and bring to a boil. Reduce heat and add beef broth, bay leaves, tomato paste. Return browned beef to pot and bring to a boil. Reduce heat and let simmer uncovered for 2 to 2 ½ hours until beef is tender.
If broth becomes too thick, add more beef broth or water to thin. Broth should be thick like gravy.
Ladle into individual bowls to serve and sprinkle with parsley. Enjoy!