In a bowl, season the cubed beef with salt, pepper, and flour. Toss to coat evenly.

Heat 1-2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, searing for 1-2 minutes per side. Remove and set aside.

In the same Dutch oven, reduce heat to medium and add diced onions. Sauté for 3-5 minutes until softened.

Add the diced peppers and minced garlic, cooking for another 1-2 minutes.

Stir in paprika, oregano, and crushed caraway seeds, coating the vegetables well.

Pour in crushed tomatoes and beef broth, stirring to deglaze the pot. Add the bay leaf and return the beef and its juices.

Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

Remove the lid, stir, and cook uncovered on medium-low heat for another hour, stirring occasionally, until the meat is tender and the sauce thickens.

Serve over egg noodles, mashed potatoes, or rice. Garnish with sour cream and fresh herbs.