Finely chop the onion and garlic, deseed and dice the peppers. Peel the meat and potatoes and cut into 1.5 cm cubes. Slice the carrots. Heat the oil and brown the meat at a high temperature. Briefly fry the onion, garlic, diced peppers and tomato purée.
Remove the pot from the heat, stir in the paprika powder, deglaze with the soup, add the bay leaf and simmer covered for about 40 minutes. Then add the potatoes, carrots, caraway seeds and marjoram and simmer for another 25 minutes. The meat should then be tender and the potatoes al dente. Season with salt and pepper and cayenne pepper to taste. Garnish with chopped parsley.