Begin by patting dry the beef chuck and cutting it into 1-inch cubes. Heat the oil in a Dutch oven over medium-high heat and sear the beef in batches for about 4-5 minutes until browned. Remove the beef and set aside.

Reduce heat to medium, add chopped onions and cook for 6-8 minutes until softened. Add minced garlic and sweet paprika, stirring for about 1 minute until fragrant.

Stir in tomato paste, mix with onions and garlic. Return browned beef to the pot, pouring in beef broth and red wine. Toss in bay leaves, caraway seeds, and marjoram, seasoning with salt and black pepper to taste.

Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 2 to 2.5 hours, stirring occasionally.

After simmering, remove bay leaves, taste and adjust seasoning. Serve stew over spaetzle or egg noodles, garnish with parsley or dill if desired.