Heat oil in a big pot. Add onions with a pinch of salt and cook until soft and lightly golden, stirring often to prevent burning.

Add the beef to the pot and brown it slightly. It does not need to be fully cooked; just achieve some color.

Reduce the heat and stir in paprika, garlic, and optional tomato paste. Keep stirring for about 30 seconds to prevent scorching the paprika.

Add the beef broth, sliced carrots, and optional caraway seeds. Bring it to a gentle boil, then reduce to a simmer.

Let it simmer, with the lid cracked, for about 60 to 75 minutes until the beef is becoming tender.

Add diced potatoes and bell pepper (if using). Continue to simmer for 20 to 25 more minutes, until potatoes are soft.

Taste and adjust salt and pepper. For a thicker consistency, simmer uncovered for 10 minutes, or for a soupier version, add a splash of water or broth.