1. Cut the meat into small cubes – the pieces should be quite a bit smaller compared to regular goulash. Peel and finely dice/chop the onion and garlic. Set aside.

2. Heat up a large Dutch oven and add some oil. Add the meat and fry until nicely browned all over – this takes a few minutes. Next, add the onion and garlic and sauté for about 2-3 minutes until soft and glossy. Add the tomato purée, both paprika powders, marjoram, and caraway seeds, stir in and let everything cook/roast for a moment. You want a few roasting flavors to develop here. Deglaze the meat with the red wine and let it cook down almost completely. Next, add the veggie stock, tomato passata, and bay leaves. Let the soup come to a boil, then reduce the heat, cover the Dutch oven, and let the soup simmer for about 1 hour, stirring occasionally.

3. While the soup is simmering, wash and dry the bell peppers, remove the insides and cut them into small pieces. Peel the potatoes and cut them into small pieces as well. After one hour of cooking, add the veggies to the Dutch oven and continue cooking the soup for another 20-25 minutes – the potatoes should be soft but not falling apart. Season the soup with salt and pepper to your liking and serve with some bread.