Hearty Beef Goulash: A Comforting Classic

Pat the beef cubes completely dry with paper towels. Season generously all over with salt and freshly ground black pepper.

Heat 2 tablespoons olive oil in your Dutch oven over medium-high heat until shimmering. Add the seasoned beef in a single layer, working in batches if necessary. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the seared beef with a slotted spoon and set aside.

Reduce the heat to medium. Add the chopped yellow onions to the same pot. Sauté until softened and translucent, about 8-10 minutes. Add the minced garlic, sweet paprika, smoked paprika, and crushed caraway seeds. Cook, stirring constantly, for just 1 minute, until fragrant.

Pour in the crushed tomatoes and beef broth. Scrape up any browned bits from the bottom of the pot. Stir in the dried marjoram and the apple cider vinegar. Bring the mixture to a gentle simmer.

Return the seared beef and any accumulated juices to the pot. Stir to combine. Bring back to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for at least 2 hours, or until the beef is very tender.

After the beef has cooked for 2 hours and is tender, stir in the bell pepper pieces. Continue to simmer, uncovered, for another 20-30 minutes, or until the peppers are tender-crisp and the sauce has thickened slightly. Taste and adjust seasoning.

Remove the goulash from the heat and let it rest, covered, for 10-15 minutes. Garnish with fresh chopped parsley just before serving.