Pat the beef chuck cubes dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches for 5-7 minutes on each side. Remove and set aside.

In the same pot, add more oil if needed, reduce heat to medium, and sauté the chopped onion until translucent and soft, about 5-7 minutes.

Add minced garlic and cook for 1 minute, then stir in sweet paprika, smoked paprika, caraway seeds, and marjoram. Cook for an additional minute.

Stir in tomato paste and cook for 1-2 minutes until deepened in color.

Add beef broth and dry red wine, scraping the bottom of the pot. Stir in diced tomatoes and bell peppers, then return browned beef to the pot.

Cover and simmer on low heat for 2-3 hours.

After simmering, stir in cubed potatoes and cover, simmering for another 30-45 minutes until the potatoes are fork-tender.

In a separate bowl, whisk together sour cream and flour. Temper the mixture with hot goulash liquid before stirring it back into the pot.

Gently heat the goulash with the sour cream mixture, adjusting seasoning with salt and pepper.

Serve in bowls, garnished with fresh parsley. Pair with noodles, Spaetzle, or crusty bread.