Season the beef with 1 teaspoon of salt. Add the vegetable oil to a medium pot over medium heat. Once the oil is hot, add the beef to the pan and sear on all sides until golden brown, about 5 minutes per side. 

Add the onions and garlic into the pot and saute until soft and translucent, about 10 more minutes. 

Add the tomato paste, paprika, green pepper, carrots, 1 teaspoon salt, pepper, marjoram, thyme, rosemary, caraway seeds, sage, and enough water to fill up the pot halfway. Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to medium-low, cover the pot with a lid and cook with a gentle simmer for 1 hour.

Add the mushrooms and parsley and cook covered on a simmer for 2 more hours, stirring occasionally, until the stew has thickened and the meat falls apart when pulled with a fork.

Remove the sprigs of thyme, rosemary, and sage before serving.

Serve hot with a side boiled potatoes and sliced cucumbers.