• Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and garlic and sauté until the onions are translucent.
• Add the beef cubes and cook until browned on all sides.
• Add the paprika, caraway seeds, thyme, and bay leaves. Stir to combine.
• Pour in the beef broth and diced tomatoes. Stir to combine.
• Add the sliced carrots, diced potatoes, and diced bell pepper. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through. Season with salt and pepper to taste.
• Serve hot with crusty bread, pasta, or rice.

Additional Instructions for Slow Cooker:

• If you want to make this recipe in a slow cooker, follow steps 1-5 as written.
• Once you've added all the ingredients to the pot, transfer the beef mixture to your slow cooker.
• Cover and cook on low for 6-8 hours, or until the beef is tender and the vegetables are cooked through.
• Season with salt and pepper to taste and serve.