Begin by patting the beef chuck dry with paper towels, ensuring it's well-dried. Season it generously with salt and black pepper, rubbing the spices in for even flavor.

Heat a large, heavy-bottomed pot over medium-high heat and pour in a couple of tablespoons of olive oil. In batches, add the seasoned beef to the pot, searing it until browned on all sides, about 4-5 minutes per side. Transfer the beef to a plate and set it aside.

In the same pot, reduce the heat to medium and add the chopped onions. Sauté until they become translucent and slightly golden, approximately 5-7 minutes.

Stir in the minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper, if using. Cook for 1-2 minutes until the spices become fragrant.

Add the tomato paste to the pot, stirring it well into the onion and spice mixture. Gradually pour in the beef broth and red wine, making sure to scrape up any browned bits from the bottom of the pot.

Return the browned beef to the pot along with diced tomatoes and bell peppers. Stir everything together, ensuring the beef is evenly distributed in the sauce.

Cover the pot and reduce heat to low. Allow the goulash to simmer gently for about 2-3 hours, stirring occasionally.

After the beef has become tender, add the cubed potatoes to the pot. Continue simmering, covered, for an additional 30-45 minutes until the potatoes are cooked through.

In a separate bowl, combine sour cream and flour. Slowly add a ladle of hot broth from the goulash, stirring continuously. Then, gently stir this creamy mix back into the pot.

Adjust seasoning with additional salt and black pepper to taste. Let the goulash thicken gently on low heat for about 5-10 minutes.

Once thickened, serve hot, garnished with freshly chopped parsley. Pair it over cooked noodles or Spätzle.