In a 5-quart pot with a lid, heat the oil on medium-high heat. Add the beef and sear on all sides, about 2 to 3 minutes per side.
Add the onions and sauté until starting to soften, about 5 minutes.
Add the garlic, bay leaves, paprika, thyme, caraway, marjoram, hot paprika, salt, and black pepper. Sauté 1 to 2 minutes, until everything is fragrant.
Stir in the beef stock, Worcestershire, tamari, and tomato paste, and bring up to a boil. Turn the heat down to a simmer, cover the pot, and cook until beef is tender (about 1 hour), stirring occasionally. Add more liquid (beef stock or water) if necessary.
Taste and season with additional salt and black pepper as desired.
If desired, serve garnished with minced fresh parsley or thyme.