Hungarian Beef Goulash - Delicious Beef Stew

Hungarian paprika brings this Comforting stew to another level. This soup is so Scrumptious you're going to eat it at the Speed of Sound!
INGREDIENTS:
2.5 pound chuck roast trimmed of excess fat and cut into 2-inch cubes
1/4 pound bacon - small dice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup flour for dredging beef
2 tablespoons olive oil
2 medium yellow onions - diced
3 bell peppers - assorted colors large dice
2 medium carrots - small dice
5 cloves garlic - minced
3 plum tomatoes - skins removed and chopped
1 teaspoon caraway seeds
4-5 tablespoons sweet Hungarian paprika "preferably Szeged brand"
2 bay leaves
5 cups low-sodium beef stock
3 medium Yukon Gold potatoes - peeled and cut into 1-inch cubes
3 tablespoons parsley - finely chopped
salt and pepper - to taste
INSTRUCTIONS:
1. Trim excess fat from the chuck roast and cut into 2 inch cubes. Pat dry with a paper towel and season with kosher salt and pepper. Place the flour in a bowl and toss the beef until coated, shake off the excess flour and transfer to a parchment paper lined sheet pan or a cutting board.
2. Using a large heavy pot on medium heat add the bacon and cook until crisp. Remove to a plate leaving the rendered fat in the pot.
3. Continuing with medium heat, sear the beef cubes in the bacon fat until browned on all sides and remove to a plate. Add the olive oil and sauté the onions until they are translucent. Then add the peppers and carrots and continue to cook until they are soft. Add the garlic and caraway seeds and cook for 2 minutes. Stir in the 4 tablespoons of paprika "if desired add more to taste later" and cook while stirring for another minute.
4. **Preheat the oven to "325" degrees. In the video it says 350 degrees, I apologize that was a misprint**
5. Add the plum tomatoes, bay leaves, beef stock, seared beef cubes and bacon to the pot and bring to a boil. Cover and bake in the oven at 325 degrees for 1 hour and 30 minutes or until the beef is starting to get tender. Remove the lid and stir in the potatoes. Cover and continue to bake in the oven at 325 degrees for another 1/2 hour or until the potatoes and beef are fork-tender. Salt and pepper to taste and if desired add a little more paprika to taste.
6. Place a dollop of sour cream on the top. Traditionally served with spatzle stirred into the stew and crusty toasted bread for dipping. I did a baguette with paprika butter "2 tablespoons soft butter and 1 teaspoon paprika combined". Spread on bread of choice, broil until crispy, dip and Enjoy!
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[@TheBest-zi2fp]

My mouth is literally watering

[@SavoryThymes]

Thank you! It makes my mouth water every time I make it 😊

[@TanaQuimby]

Whoa! Does that ever look delicious! Great music to cook to as well!

[@SavoryThymes]

Thank you! I couldn’t agree more 👍🏼

[@sandorbodo8953]

SUPER .🍾🍷🍸🥤🧋🍵

[@SavoryThymes]

Thanks!