Place the oven rack in the center of the oven and preheat to 325°.

Add 2 tablespoons olive oil to a Dutch oven and heat over medium heat. Add 1½ pounds onions and ½ teaspoon kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.

Transfer the onions to a separate dish and set aside.

Season 2 pounds beef chuck roast or stew beef with the remaining salt and ½ teaspoon black pepper and transfer to the Dutch oven. Cook over medium-high heat for 5-10 minutes or until the beef has browned.

Stir in the onions, ½ green pepper, ½ tomato, 3 cloves garlic, 2 tablespoons sweet Hungarian paprika, 2 teaspoons dried marjoram, 1 teaspoon caraway seed, 2 tablespoons tomato paste, 2 cups beef broth, ½ cup dry red wine and 1 bay leaf to the pot. Heat to boiling.

Place the lid on the pot, slightly askew to allow steam to escape. Transfer the pot to the oven and cook for 1½ hours or until the beef is tender.

Remove the pot from the oven and garnish with ¼ cup chopped fresh parsley and serve with spaetzle, buttered noodles or potatoes.