Heat oil in a large pot over medium-high heat. Add meat and marrow bones and sear on all sides until golden brown and slightly crusty, about 6 minutes.

Add carrots and onions and mix well. Add tomato paste and mix to coat. Add hawaij and mix again.

Add broth and use a wooden spoon to scrape up all the brown bits on the bottom of the pan. Add salt and pepper and bring to a boil.

Cover and lower temp to simmer for 1 hour. Skim off anything that has risen to the surface and adjust salt and pepper to taste. Add potatoes and cover for 30 minutes.

Serve with schug and hilbe, and warm challah or lachuch.