Goulash

Instructions:

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Season the beef chunks with salt and black pepper.
3. Add the beef to the pot in batches, browning all sides. Remove the browned beef and set aside.
4. In the same pot, reduce the heat to medium. Add the chopped onions and sauté until they are soft and translucent, about 5 minutes.
5. Add the minced garlic, stirring for about 1 minute until fragrant.
6. Stir in the paprika, caraway seeds, black pepper, thyme, and bay leaves. Cook for another 2 minutes.
7. Mix in the tomato paste until well combined with the onions and spices.
8. Pour in the beef broth and diced tomatoes. Stir to combine, scraping any bits off the bottom of the pot.
9. Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to low.
10. Cover and simmer the stew for about 1.5 to 2 hours, or until the beef is very tender.
11. About 30 minutes before the stew is done, add the sliced carrots and chopped bell peppers.
12. After the beef and vegetables are tender, taste and adjust seasoning with more salt or spices if needed.
13. Remove the bay leaves.
14. Ladle the goulash into bowls and garnish with chopped fresh parsley.
15. Serve with a side of crusty bread or over a bed of egg noodles or mashed potatoes for a more filling meal.