Begin by cubing the beef chuck roast into 1-2 inch pieces, ensuring uniform size for even cooking. Season the beef generously with salt and pepper, then coat each piece lightly with all-purpose flour.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the beef in batches, sautéing each batch for about 4-5 minutes until browned on all sides.

Lower the heat to medium and add more olive oil if needed. Sauté one finely chopped onion for about 2-3 minutes until it becomes translucent. Add 1 diced red bell pepper and 1 diced green bell pepper, cooking for an additional 3-4 minutes until softened. Finally, add 2 minced garlic cloves and cook for 1 minute.

Sprinkle the sautéed vegetables with 2 tablespoons of sweet paprika, 1 teaspoon of dried oregano, and 1 teaspoon of crushed caraway seeds. Stir well to combine and allow flavors to develop for 1-2 minutes.

Pour in a 15 oz can of crushed tomatoes and 2 cups of beef broth, scraping the bottom of the pot to deglaze. Add the browned beef back into the pot along with 1 bay leaf. Stir and bring to a boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour. After an hour, remove the lid, stir gently, and continue cooking for an additional hour.

Remove the bay leaf and serve the Beef Paprikash over egg noodles, rice, or mashed potatoes. Top with sour cream, fresh dill, and parsley.