Place the beef chunks into a large bowl, seasoning them generously with salt and black pepper. Sprinkle 2 tablespoons of the flour over the beef and toss to evenly coat.

Heat a large braising pan or Dutch oven over medium-high heat, adding about 3 tablespoons of olive oil. Once the oil is hot, add half of the beef in a single layer, working in 2-3 batches to avoid overcrowding. Brown the beef on all sides, about 4-5 minutes per batch. Remove the browned meat and set aside.

In the same pan, add 2 more tablespoons of olive oil along with the butter. Once melted, stir in the chopped onions and carrots. Sauté for 2-3 minutes until they soften slightly. Sprinkle in the paprika, ground caraway seeds, and bay leaves, stirring to combine.

Add the minced garlic, cooking just until aromatic, then stir in the tomato paste. Sprinkle the remaining 1 tablespoon of flour over the mixture, stirring to incorporate. Gradually pour in the beef stock or broth, stirring well to combine, and then add the chopped tomatoes.

Return the browned beef to the pan, ensuring everything is evenly mixed. Bring the mixture to a vigorous simmer, then reduce the heat to medium-low or low. Partially cover the pan with a lid to allow some steam to escape, and let the goulash simmer gently for 2 to 2 ½ hours, stirring occasionally, until the beef is tender.

Finish the dish by stirring in the chopped parsley. Serve hot with egg noodles, mashed potatoes, or your favorite side dish.

Tips & Tidbits for Beef Goulash

Beef chuck for tender, succulent results: While pre-packaged stew meat is an option, beef chuck is ideal for this recipe. Its higher collagen content ensures tender, juicy meat that holds up well during the long cooking process.

Ground caraway seeds: For optimal flavor, freshly ground caraway seeds are recommended. Use a spice grinder or mortar and pestle to grind them. If using whole seeds instead, reduce the amount to about ¼ teaspoon.

Hungarian or sweet paprika: Traditional mild Hungarian paprika is the best choice for authentic flavor. It’s often available in small red boxes in the spice aisle. If Hungarian paprika isn’t available, sweet paprika is a great substitute, but avoid using hot or spicy varieties.

Time is your friend: Achieving tender beef and a richly flavored sauce requires patience. Allow the goulash to simmer for 2 to 2 ½ hours. Check the beef after 2 hours; if it’s tender and flavorful, it’s ready.

Serving suggestions: Extra-wide egg noodles are a classic pairing for beef goulash. Alternatively, mashed potatoes make a hearty and satisfying accompaniment.