Heat vegetable oil in a large stew pot.

Add sliced white onion and minced garlic and cook until tender but not brown.

Add paprika, blend, and cook for a few minutes on low heat.

Add beef rump cubes and brown on medium heat. Season with salt and black pepper.

Add marjoram and bay leaves.

Cook on medium heat for a few minutes.

Add cut up tomatoes with liquid, green and red pepper, and celery chunks.

Cover tightly and cook over low heat for about 1 hour, adding 1/2 cup of water occasionally if needed.

When meat is tender, add cubed potatoes, and warm water.

Cover and cook until potatoes are soft.

Check seasoning.

Add freshly cut up parsley.

Serve with sourdough bread.