Rinse the meat, pat dry and cut into chunks.
Peel the onions and coarsely chop.
Peel the garlic and thinly slice.
Peel the potatoes.
Peel the carrots and cut into chunks.
Chop the chiles.
Brown the meat in hot butter over medium-high heat. Add the onions and garlic and cook until softened. Add the paprika, caraway seeds, marjoram and bay leaves. Add the broth, potatoes, carrots and chile. Simmer over low heat, covered, for about 1 hour 30 minutes, stirring occasionally. Season with salt and serve.