Hungarian goulash this you will need to try

HUNGARIAN GOULASH
You will need to brown the chuck roast until almost done

2 pounds (910g) chuck roast - 2-inch cubes
1/4 cup (30g) flour - for dredging only, discard remainder
2 large yellow onions - diced
3 large bell peppers - assorted, chopped
2 large carrots - diced
5 cloves garlic - minced
3 plum tomatoes - chopped
1 teaspoon caraway seeds
5 tablespoons (30g) Hungarian paprika
2 large bay leaves
5 cups (1200g) low-sodium beef stock or broth
3 medium Yukon Gold potatoes - 1-inch cubes
3 tablespoons flat-leaf parsley - minced
salt and pepper - to taste

In a separate pot all a little oil and add onions and garlic sweet the onions for a min or two add in the paprika then add tomatoes and carrots,
Have ready some beef stock to use in the cooking of the meat and stew or soup.
when meat is done add to stew and add 5 ladles of beef stock to cover everything, cook on medium heat for around 2 hours 30 min before done add potatoes cook until done and serve,
PS; you can put a dollop of sour cream on top for if you like