In a large pot, heat 2 tablespoons of avocado oil over medium-high heat. Once shimmering, add the cubed beef sirloin and sear until browned on all sides, about 5-7 minutes.

Reduce the heat to medium and toss in the diced onions. Sauté for 4-5 minutes until they begin to soften and turn translucent.

Stir in the minced garlic and bay leaves, cooking for an additional 1-2 minutes until fragrant. Then, add the sweet paprika, minced thyme, ground caraway, marjoram, hot paprika, salt, and black pepper.

Pour in the beef stock, Worcestershire sauce, tamari, and tomato paste, stirring thoroughly to combine. Bring to a boil, then reduce to a gentle simmer and cover for about 1 hour.

After simmering, check the soup's consistency and adjust with more beef stock if too thick. Remove bay leaves before serving.

Ladle the soup into bowls and garnish with freshly minced parsley or thyme. Serve hot.