Prepare the meat by chopping it into 2 cm chunks.
Peel and slice the onion and garlic finely.
Peel the potato and carrots and core the pepper. Slice all in to cubes of around 2 cm in length.
Heat the butter in a large saucepan and fry the beef for around 5 minutes on medium heat.
Add the onions and garlic and fry with the beef cubes for a further 5 minutes while stirring throughout.
Now pour in the red wine and beef stock or broth and bringto boil. Reduce the heat to medium-low. The soup should be simmering not wildly bubbling.
Season with salt, sugar, pepper, hot and spicy paprika powder, marjoram and bay leaves and tomato paste.
Cook the beef on a low to medium heat for 70 minutes.
Now add the potatoes, peppers and carrots to the soup and leave to boil for a further 20 minutes until the vegetables are cooked through.
Remove the soup from the heat and stir through the fresh and finely chopped parsley just before serving.