Cut the Beef chuck into 1–1½-inch cubes, pat dry and season lightly with Salt and freshly ground Black pepper.
Heat 2–3 tablespoons of Neutral oil in a large heavy pot over medium-high heat; brown the beef in batches so pieces get a good sear, then transfer the browned meat to a plate.
Reduce heat to medium, add another splash of neutral oil if the pot is dry, then sauté the chopped Onion until soft and translucent; add minced Garlic and cook 30–60 seconds until fragrant.
Stir in the Sweet Hungarian paprika, Hot paprika, Caraway seeds and Dried marjoram, toasting the spices briefly to release their aroma.
Add the Tomato paste and cook, stirring, for about a minute to deepen its flavor, then pour in the Red wine vinegar to deglaze the pot, scraping up any browned bits from the bottom.
Return the beef to the pot along with the Canned diced tomatoes and enough Beef stock to just cover the ingredients; bring to a gentle simmer.
Add the chopped Potatoes, sliced Red bell peppers, diced Carrots and Bay leaves; simmer gently, partially covered, for 1–1½ hours until the beef is fork-tender and the vegetables are cooked through.
Taste and adjust seasoning with more salt and black pepper as needed; if you prefer more heat or deeper color, stir in a pinch more hot or sweet paprika.
Ladle the soup into bowls and finish each serving with a dollop of Sour cream (or stirred in for a creamier texture) and a sprinkle of chopped Parsley.
