Start by patting the beef chuck cubes dry with paper towels and season them generously with salt and pepper. Heat a Dutch oven over medium-high heat and add olive oil. Once hot, add the beef in batches, searing for 4-5 minutes until browned. Remove and set aside.

In the same Dutch oven, add more olive oil if needed, then add the chopped onions. Sauté for about 5-7 minutes until translucent and soft, scraping up any browned bits for flavor.

Reduce heat to medium, add minced garlic, sweet and smoked paprika, caraway seeds, marjoram, and cayenne pepper. Stir for 1-2 minutes until fragrant.

Stir in the tomato paste and cook for an additional minute until well combined with the onion and spices.

Pour in the beef broth and dry red wine, scraping up any remnants from the pot. Bring to a simmer for 2-3 minutes.

Return the browned beef, diced tomatoes, and chopped bell peppers to the pot. Stir to combine, cover, reduce heat to low, and cook for 2-3 hours until the beef is tender.

Add the cubed potatoes, stirring gently to mix. Cover and simmer for an additional 30-45 minutes until potatoes are fork-tender.

In a bowl, whisk together sour cream and flour until smooth. Temper with hot goulash liquid, then stir back into the pot. Simmer for an additional 5-10 minutes until thickened.

Season with salt and pepper to taste, then serve hot garnished with fresh parsley alongside noodles or Spätzle.