1. 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until translucent, about 5-7 minutes.

2. 2. In batches, add the beef cubes to the pot and brown them on all sides. Remove the browned beef and set it aside.

3. 3. Add the chopped green pepper, minced garlic, and diced tomato to the pot. Sauté for 2-3 minutes until fragrant.

4. 4. Stir in 1/2 teaspoon of salt, black pepper, sweet Hungarian paprika, dried marjoram, caraway seeds, and tomato paste. Cook for 1-2 minutes to bloom the spices.

5. 5. Return the browned beef to the pot. Add the beef broth, dry red wine, and a bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.

6. 6. Adjust the seasoning with the remaining salt to taste. Remove the bay leaf.

7. 7. Garnish the German Goulash with chopped fresh parsley before serving. Enjoy the dish hot, accompanied by your choice of side dishes.