In a large pot, heat vegetable oil over medium-high heat. Add cubed beef chuck in batches, browning on all sides for 5-7 minutes per batch. Remove and set aside.

In the same pot, add sliced onions. Cook until soft and lightly golden, about 8-10 minutes.

Stir in minced garlic, tomato paste, sweet paprika, caraway seeds, and marjoram. Cook for 1-2 minutes until fragrant.

Return the browned beef to the pot, pour in beef broth, and add bay leaves. Stir gently to mix.

Cover and reduce heat to low. Simmer for about 2 hours until beef is fork-tender.