Sear the meat for 1 min 30 seconds on each side and cut into 1 inch cubes

Combine paprika, caraway seeds, salt, black pepper, and flour in a large plastic zipper bag. Add cubed meat to the bag, close, and then shake to coat.

In Dutch oven over medium heat, sauté the onion in the olive oil for about 4 minutes. Add garlic to the pot and sauté another 30 seconds or so.

Add entire contents of meat shaking bag to the pot, and cook, turning occasionally until meat is browned.

Add chicken broth, Worcestershire sauce, marjoram, and canned tomatoes (including the juices) and stir. Bring to a boil and then reduce heat to low and simmer uncovered for one hour.

Add the baby carrots and potatoes and stir. Cover and cook on low for one hour.

Add chopped bell peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork tender.

Serve with fresh French bread and enjoy!