Cut chuck roast into cubes.
In a large kettle saute chopped onions and crushed garlic cloves in hot shortening until tender. Stir in paprika; cook for 1 minute. Add the beef and brown on all sides. Add peeled, chopped tomatoes, caraway seed, marjoram, grated lemon peel, water, salt, and pepper.
Bring to a boil, reduce the heat, and cook slowly, covered, for 45 minutes. Add peeled, diced potatoes and continue to cook for about 20 minutes, or until the potatoes are tender.