1½ pounds onions, chopped

2 tablespoons olive oil

2 pounds beef chuck roast or stew beef, cubed into 1 to 1½-inch pieces

½ green pepper, chopped

3 cloves garlic, minced

½ tomato, seeded and diced (about 1/3 cup)

1 teaspoon kosher salt, divided

½ teaspoon black pepper

2 tablespoons sweet Hungarian paprika

2 teaspoons dried marjoram

1 teaspoon caraway seed

2 tablespoons tomato paste

2 cups beef broth or bouillon

½ cup dry red wine

1 bay leaf

¼ cup chopped fresh parsley

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Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onions and sauté for 8–10 minutes until soft and lightly golden.
Add the beef cubes, season with half the salt and pepper, and brown on all sides.
Stir in green pepper, garlic, and diced tomato; cook for 2–3 minutes.
Add paprika, marjoram, and caraway seed; stir for 1 minute to bloom the spices.
Mix in the tomato paste until evenly distributed and coats the beef.
Pour in beef broth and red wine, scraping up browned bits from the bottom of the pot.
Add the bay leaf and remaining salt; bring to a gentle simmer.
Reduce heat to low, cover, and cook for 1½ to 2 hours, stirring occasionally, until beef is tender and sauce thickens.
Remove bay leaf, adjust seasoning, and stir in fresh parsley before serving.

Add diced carrots or potatoes for a heartier stew.

Use sweet and smoked paprika for added depth.

Simmer uncovered for the last 15 minutes for a thicker sauce.

Substitute beef broth for red wine for a non-alcoholic version.

The goulash tastes even better the next day as the flavors meld.