Pat dry the beef chuck and cut into 1-inch cubes. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the beef in batches for about 4-5 minutes and set aside.

Reduce heat to medium, add chopped onions, and sauté for 6-8 minutes until golden. Stir in minced garlic and sweet paprika for 1 minute until fragrant.

Mix in tomato paste with the onions and garlic. Return the browned beef to the pot, add beef broth and optional red wine, bay leaves, caraway seeds, marjoram, and season with salt and pepper.

Bring to a gentle boil, then reduce to low heat, cover, and simmer for 2 to 2.5 hours until beef is tender and sauce is thick.

Remove bay leaves, adjust seasoning, and serve over spaetzle or egg noodles. Garnish with parsley or dill.