Heat oil in a 5-qt. dutch oven over medium heat. Add onions, cook, stirring occasionally, until soft and translucent. Increase heat to high; add stew meat and season with salt and pepper. Cook until the meat is lightly browned, about 6 minutes. Stir in paprika, marjoram, caraway, red pepper flakes, and garlic; cook until fragrant, about 2 minutes. Add carrots, parsnips, and 5 cups beef broth and bring to a boil; reduce heat to medium. Cover and simmer until the beef is mostly tender, about 40 to 45 minutes. Add potatoes and cook, uncovered, until tender, about 25 minutes. Stir in the tomatoes; cook for 2 minutes. Season with salt and pepper to taste. Ladle into bowls and serve with fresh bread.