Gather ingredients: beef (chuck or stew meat), onion, garlic, tomato paste, diced tomatoes (or crushed tomatoes), beef broth, paprika (sweet and/or smoked), caraway seeds (optional), bay leaf, salt, black pepper, vegetable oil, flour (optional), mushrooms (optional), bell pepper (optional), potatoes (optional), red wine (optional), sour cream (optional)
Cut beef into 1–2 inch chunks; chop onion and mince garlic
Heat oil in a heavy pot or Dutch oven over medium-high heat
Brown beef in batches; transfer browned beef to a plate
Reduce heat to medium; add onion and cook until softened
Add garlic and cook 30–60 seconds
Stir in tomato paste and cook 1–2 minutes
Add paprika (and caraway if using); stir until fragrant
Optional: sprinkle in 1–2 tablespoons flour and stir to coat (for thicker sauce)
Add diced tomatoes, beef broth, and bay leaf; stir well
Optional: add red wine and let simmer 2–3 minutes
Return beef to the pot; bring to a simmer
Cover and cook 60–90 minutes, stirring occasionally, until beef is tender
Optional: add mushrooms and/or bell pepper for the last 20–30 minutes
Optional: add potatoes in the last 20–30 minutes; simmer until tender
Taste and adjust salt and black pepper; remove bay leaf
Optional: stir in sour cream off the heat just before serving
Serve hot over noodles, spaetzle, or mashed potatoes