Heat the vegetable oil in a large pot over medium heat. Add the cubed beef and cook until browned on all sides. Remove the beef from the pot and set it aside.
2 tbsp vegetable oil, 500 g beef stew meat
In the same pot, add the chopped onion and garlic and sauté until the onion is translucent and fragrant.
1 large onion, 2 cloves garlic
Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Cook for a few minutes until slightly softened.
2 large potatoes, 2 large carrots, 1 large red bell pepper
Stir in the tomato paste, paprika, and caraway seeds, and cook for another minute to toast the spices.
Return the browned beef to the pot and pour in the beef broth.
950 ml beef broth
Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 to 1.5 hours, or until the beef is tender and the vegetables are cooked through.
Season the goulash soup with salt and pepper to taste.
salt, ground black pepper
Serve hot, garnished with chopped fresh parsley. Optionally, you can serve with a dollop of sour cream on top for added richness and creaminess.