Start by patting the beef chuck cubes dry with paper towels. Season generously with salt and freshly ground black pepper to taste. Set aside while preheating your Dutch oven or heavy pot over medium-high heat.

Add a tablespoon of olive oil to your heated pot, ensuring it coats the bottom evenly. In batches, brown the beef on all sides for about 3-4 minutes each, until a deep brown crust develops. Remove the beef and set it aside.

In the same pot, add a bit more olive oil if necessary, then toss in the chopped yellow onions. Sauté for about 5-7 minutes, until the onions turn translucent and begin to soften.

Next, add the minced garlic to the sautéed onions and cook for an additional minute. Stir in the sweet and smoked paprika, caraway seeds, marjoram, and cayenne pepper, stirring for another minute.

Add the tomato paste to the pot and cook for about one minute, stirring constantly.

Pour in the beef broth and dry red wine, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.

Introduce the browned beef back into the pot, along with the diced tomatoes and chopped bell peppers. Stir thoroughly to incorporate all ingredients, cover the pot and reduce heat to low.

After about 2 hours of simmering, add the cubed potatoes to the mixture. Stir to distribute them evenly. Continue to simmer for an additional 30-45 minutes, or until the potatoes are fork-tender.

In a small bowl, whisk together the sour cream and all-purpose flour until smooth. Take a ladleful of the hot goulash liquid and gradually whisk it into the sour cream mixture to temper it.

Stir the tempered sour cream mixture back into the pot with the goulash, mixing well to combine everything. Simmer for an additional 5-10 minutes on low heat.

Taste the goulash and adjust seasoning with salt and pepper as needed. Serve hot, garnished with freshly chopped parsley.