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Gather all ingredients.
Season beef with salt and black pepper.
Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch.
Transfer to a large stockpot and reserve drippings in the skillet.
Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with ½ teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes.
Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, ½ teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil.
Reduce heat to low and simmer until a fork inserts easily into the meat, 1 ½ to 2 hours.