1. Cook the Bacon

• Heat a large, heavy pot over medium heat.
• Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside.

2. Prepare the Beef

• Pat the beef cubes dry and season with salt and pepper.
• Dredge the beef in flour, shaking off any excess.
• Sear the beef in the bacon fat, cooking until browned on all sides (5–7 minutes). Remove and set aside with the bacon.

3. Sauté the Vegetables

• Add the diced onions to the pot and sauté until translucent (about 8 minutes).
• Stir in the chopped bell peppers and carrots, cooking for another 10 minutes.

4. Add Aromatics

• Add the minced garlic, cooking until fragrant (about 2 minutes).
• Stir in the caraway seeds and chopped tomatoes, cooking briefly to develop flavors.

5. Combine Ingredients

• Return the bacon and beef to the pot.
• Pour in the beef stock, add bay leaves and paprika, and bring to a boil.

6. Simmer

• Reduce the heat to a gentle simmer, partially covering the pot with a lid. Cook for 90 minutes.
• Remove the lid and continue simmering for another 30 minutes.

7. Add the Potatoes

• Add the cubed potatoes and simmer until fork-tender (20–30 minutes).

8. Adjust and Serve

• Taste and adjust seasoning with salt, pepper, and additional paprika if desired.
• For a thicker consistency, mash some potatoes against the pot’s side and stir.

Garnish with parsley and serve hot with crusty bread