Hungarian Goulash Soup is a dish that brings the heartiness of Eastern European cuisine straight to your table. It's like a warm, welcoming hug for your taste buds.
Heat the vegetable oil in a large soup pot or Dutch oven over medium-high heat.
Add the beef stew meat and brown it on all sides. Remove the meat from the pot and set it aside.
In the same pot, add the chopped onions and sauté until they become translucent, about 5 minutes.
Add the minced garlic and continue to cook for another minute.
Return the browned meat to the pot with the sautéed onions and garlic.
Stir in the Hungarian paprika, caraway seeds, bay leaves, and dried thyme. Cook for a couple of minutes to toast the spices and coat the meat evenly.
Add the diced carrots, potatoes, chopped red bell pepper, and tomato to the pot. Stir to combine.
Pour in the beef broth, ensuring that all the ingredients are submerged.
Season with salt and pepper to taste.
Bring the soup to a boil, then reduce the heat to low.
Cover the pot and simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors meld together. Stir occasionally.
Once the soup is ready, remove the bay leaves.
Ladle the goulash soup into bowls.
Garnish with chopped fresh parsley or cilantro.
Serve hot, with a dollop of sour cream or yogurt on top if desired.