Trim any excess fat and cut the Beef Chuck into bite-sized cubes, then pat the pieces dry.
Heat the Lard in a large heavy pot over medium-high heat until shimmering.
Working in batches, brown the beef on all sides without crowding the pan, then transfer the browned pieces to a plate.
Reduce the heat to medium and add the chopped Onions, cooking until soft and beginning to color; stir in minced Garlic and cook 30–60 seconds until fragrant.
Add diced Red Bell Peppers and cook a few minutes until slightly softened.
Stir in the Tomato Paste, then sprinkle in the Sweet Hungarian Paprika, Hot Paprika, crushed Caraway Seeds and Dried Marjoram; cook briefly to bloom the spices and coat the vegetables.
Deglaze the pot with the Red Wine Vinegar, scraping up any browned bits, then add the Canned Chopped Tomatoes and return the browned beef to the pot.
Pour in enough Beef Broth to cover the meat by about an inch, add the Bay Leaves, bring to a boil, then reduce heat and simmer gently, partially covered, for 1 to 1½ hours until the beef is nearly tender.
Add peeled and cubed Waxy Potatoes and continue simmering until the potatoes are tender, about 20–30 minutes.
Remove and discard the bay leaves, taste and adjust seasoning with Salt and freshly ground Black Pepper; if desired, brighten the soup with another small splash of vinegar.
Ladle the gulaschsuppe into bowls and serve hot, allowing the rich, paprika-forward broth and tender beef to shine.
