Chop up 6 slices of thick-cut bacon and add them to a large thick-bottomed pot, such as a Dutch oven. Heat over medium high and cook, stirring occasionally, until the bacon fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon, leaving the bacon drippings in the pot to use as oil. Note: transfer the cooked bacon to a small bowl or plate to be eaten separately or add it back into the stew with the broth. I add it to the soup with the broth because I enjoy the added flavor.

Transfer the chopped onion to the large pot with the bacon drippings and sauté over medium high heat until the onion begins to soften, about 5 minutes. Stir in the garlic and continue cooking for 1-2 minutes, stirring occasionally.

Transfer the beef stew meat (or chopped chuck roast) to the pot and allow it to brown, stirring every couple of minutes. Stir in the chopped tomatoes, paprika, and caraway seeds. Pour in the beef broth, and add in the chopped bell peppers, potatoes and carrots. Note: if you’re adding back the bacon, do so now). Cover the pot and bring it to a full boil. Reduce the heat to a gentle boil (low heat or medium heat) and cook, stirring occasionally, for 1 hour.

Taste the goulash for flavor and add sea salt and black pepper to your personal taste.

If you’d like to thicken the goulash, add 2 to 4 tablespoons of all-purpose flour. Stir well until the flour is dissolved and cook at a gentle boil until the stew reaches your desired thickness.

Serve goulash with dinner rolls or crusty bread with butter and a dollop of sour cream on top. You can also garnish with fresh parsley.