Heat the fat in a Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, about 10 minutes.
Increase heat to high; add the beef and season generously with salt and pepper. Cook, uncovered, until the meat is browned, about 5 or 6 minutes. Stir in the paprika, marjoram, caraway, and garlic and continue cooking until fragrant, about a minute or two.
Add carrots, parsnips, tomato sauce and beef stock. Bring to a boil; reduce heat to medium. Simmer, covered, until the beef is tender and the liquid has begun to reduce somewhat, about an hour.
Add the potatoes and cook, uncovered, until tender, about 20 minutes.