Instructions:
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and cook until browned on all sides. Remove the beef from the pot and set aside.
- Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
- Return the beef to the pot and add the bell peppers, paprika, caraway seeds, thyme, and bay leaf. Stir to combine.
- Add the diced tomatoes and beef broth to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beef is very tender.
- Season the goulash with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.
Enjoy your hearty and delicious Woodshed Goulash!
