Begin by generously seasoning the beef chuck cubes with salt and freshly ground black pepper. Pat them dry with paper towels.

In a heavy Dutch oven, heat olive oil over medium-high heat until shimmering. Add the beef cubes in batches, browning for about 3-4 minutes on each side.

In the same pot, add chopped onions and cook over medium heat for approximately 5-7 minutes until soft.

Add minced garlic and cook for 1 minute until fragrant. Stir in sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper.

Add tomato paste to the pot and allow it to cook and caramelize for about 1 minute.

Pour in beef broth and dry red wine, using a wooden spoon to scrape any browned bits off the bottom of the pot. Bring to a gentle simmer.

Return browned beef to the pot and add diced tomatoes, along with chopped bell peppers. Stir to combine.

Bring the mixture to a low simmer, cover, and let it cook on low heat for 2-3 hours.

After simmering, add cubed potatoes to the goulash and continue to simmer for an additional 30-45 minutes.

In a small bowl, mix sour cream with flour until smooth. Temper this mixture by adding a spoonful of hot liquid from the pot.

Stir the sour cream mixture back into the goulash and allow to simmer for another 5-10 minutes until thickened.

Ladle the goulash into bowls and garnish with fresh chopped parsley. Serve hot alongside noodles or spaetzle.