Hungarian Goulash

Cut 600 g beef chuck into 4 cm cubes, dry the surfaces, and season with salt and pepper. Prepare the 3 potatoes and 2 onions before heating the pot so the paprika stage does not have to wait. Coat a heavy pot lightly with oil and cook the onions over medium heat, stirring often, until their edges become a deep golden color and their sweetness develops. Lower the heat before adding 3 teaspoons paprika powder and 3 minced garlic cloves. Stir for only about 1 minute, until the oil turns red and aromatic; prolonged heat at this point can make the paprika bitter. Push the onions aside and sear the beef over medium-high heat, working in batches if the pieces would crowd the pot. Several browned sides give the finished broth more body than beef that steams in released moisture. Add 2 teaspoons tomato paste, 600 ml beef broth, and 1 teaspoon caraway seeds, scraping the browned layer from the bottom into the liquid. Bring the pot to a boil, cover it, and maintain a quiet low simmer for about 1 hour. Add the potatoes, replace the lid, and cook for about 30 minutes more. The stew is ready when a fork separates the beef easily and reaches the center of the potatoes without resistance. If the broth is still thinner than desired, remove the lid and simmer briefly rather than thickening it before the meat is tender.