Start by patting the beef chuck dry with paper towels, then season generously with salt and pepper. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the beef to the pot, allowing it to brown for about 5-7 minutes on each side. Once cooked, remove the beef and keep it on a plate.

In the same pot, add the onions and sauté for about 5 minutes until softened. Then, add minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and a pinch of cayenne pepper, cooking for another 2-3 minutes until fragrant.

Stir in a tablespoon of tomato paste and cook for an additional minute. Pour in 4 cups of beef broth and ½ cup of dry red wine, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer.

Return the browned beef to the pot, along with diced tomatoes and sliced bell peppers. Stir well, cover with a lid, and let it simmer gently for 2 to 3 hours.

After the beef is tender, add the cubed potatoes to the pot. Stir together, cover, and continue simmering for another 30 to 45 minutes, or until the potatoes are soft.

In a separate bowl, combine 1 cup of sour cream with 2 tablespoons of all-purpose flour, creating a smooth mixture. Temper this mixture by whisking in a ladle of hot broth from the pot. Slowly stir it into the goulash.

Allow the goulash to simmer for an additional 5-10 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper.

Serve your delicious Creamy German Goulash hot, garnished with freshly chopped parsley and over your choice of Spätzle, egg noodles, or with crusty bread.