Cut beef into bite-sizes pieces. Add to a bowl and season well with salt and pepper. Sprinkle flour on top, tossing until lightly coated.

Heat 2 tablespoons oil in a Dutch oven or stock pot over medium-high heat. Add beef and sear, rotating after a minute or so, until browned on all sides (may need to cook in batches). Remove to a plate.

Add 2 more tablespoons oil to the pot over medium heat. Add onion and sauté for a few minutes, until transparent. Stir in garlic.

Add red wine and let it simmer until it has reduced, about 5 minutes.

Stir in chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram, and bay leaves. Pour in broth and return beef to the pot.

Bring stew to a boil, then cover, reduce heat to a simmer, and cook for 1 ½ hours. Taste broth and seasoning with salt and pepper, if needed. Stir in bell pepper, carrot, and potato and cook until tender, about 20-30 more minutes. Discard bay leaves. Add a squeeze of lemon to the soup pot, to taste, before serving.

Serve each bowl garnished with a pinch of parsley. Serve with a slice of fresh crusty bread, for dipping.