Beef Goulash
Difficulty: Medium
Serves: 4
Course Type: Main Course
Allergen information: Gluten (can be made gluten-free with appropriate substitutions)
Intolerances: Gluten (optional, depending on the type of beef stock used)

Ingredients:
– 500 grams (17.64 oz or 2.11 cups) beef chuck, cut into 2cm cubes
– 2 tablespoons (30 ml or 2 tbsp) olive oil
– 2 large onions, finely chopped (about 200 grams or 7 oz or 0.88 cups)
– 2 cloves of garlic, minced
– 2 bell peppers, roughly chopped
– 2 tablespoons (15 grams or 0.53 oz or 2 tbsp) paprika
– 1 teaspoon (5 grams or 0.18 oz or 1 tsp) caraway seeds
– 400 grams (14.1 oz or 1.76 cups) canned tomatoes
– 500 ml (17 fl oz or 2.11 cups) beef stock
– Salt and pepper, to taste

Method:
Begin by heating the olive oil over medium heat in a large pot. Sear the beef cubes in batches until they are browned on all sides, then set aside. In the same pot, add the onions, and after they become soft, include the garlic and bell peppers, cooking until they start to soften. Sprinkle the paprika and caraway seeds, cooking for a minute to release their flavors. Add the browned beef back to the pot along with the canned tomatoes and beef stock. Bring the mixture to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, until the beef is tender. Season with salt and pepper according to your taste. Serve this hearty meal with a side of crusty bread or over a bed of egg noodles for a more filling dish.

Tips:
For a gluten-free version, ensure your beef stock and paprika are free from gluten. Also, serving over rice or gluten-free noodles can make this dish fully gluten-free. For an extra touch of richness, consider stirring in a dollop of sour cream before serving.