Cut beef shoulder into cubes, season with salt and pepper, fry quickly all around in drippings and remove from pan. In the remaining fat, fry onions. Stir in tomato paste, roast thoroughly and deglaze with red wine and beef broth. Season with bay leaf and marjoram, add meat, cover and simmer until tender, about 1 1/4 hours. Stir in a flour butter ball to thicken.