Hungarian Goulash (beef stew-soup)

prepPreheat oven to 180°C / 350°F (160°C fan)
1 kg / 2 lb beef chuck, cut in 3.5 cm / 1.5" cubes	Season beef with salt & pepper	Add beef, stir until brown, 2 min	Add garlic, capsicum & tomato, stir 3 min	Add paprika, caraway & bay leaf, stir 30 sec	Add stock, bring to simmer, cover	Braise 180°C / 350°F, 1 hr 30 min	Stir in carrot & potato, braise 30 min	Ladle into bowls, sprinkle parsley
1 3/4 tsp cooking salt / kosher salt
1 tsp black pepper
1 tbsp extra virgin olive oil	Heat oil & butter, cook onion 6 min
2 tbsp / 30 g unsalted butter
2 brown onions, cut into 1 cm / 1/2" squares
5 garlic cloves, finely minced
2 capsicum / bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8" squares
2 tomatoes, cut into 8 wedges then in half
1/4 cup / 30 g Hungarian-style paprika
1 tsp caraway seeds (optional)
1 bay leaf
1 litre / 4 cups beef stock / broth, low-sodium
2 carrots, peeled, quartered lengthwise then cut into 1 cm / 0.4" pieces
2 potatoes, cut into 1.2 cm / 1/2" cubes
1 tbsp finely chopped parsley (optional garnish)

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