Brown the Beef:
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
Sauté the Onions and Garlic:
In the same pot, add the chopped onion and cook, stirring frequently, until softened and golden, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add Spices:
Stir in the paprika, caraway seeds, thyme, salt, and pepper. Cook for 1-2 minutes to allow the spices to bloom.
Simmer:
Return the browned beef to the pot and stir to combine with the spices. Add the carrots, potatoes, bell pepper, diced tomatoes, beef broth, tomato paste, and bay leaf. Stir everything together.
Cook the Goulash:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are fully cooked. Stir occasionally and check for seasoning. Adjust salt and pepper to taste.
Serve:
Once the goulash is ready, discard the bay leaf. Ladle the goulash into bowls and top with a dollop of sour cream if desired. Garnish with fresh chopped parsley.
