Peel the onions, garlic and chop onions and red pepper. Dice the meat and coat it in flour
Heat olive oil in a dutch oven or a deep pan and cook onions, peppers over low heat for 7-10 minutes until softened, add chopped garlic and cook for 1 minute longer, add the paprika and beef and cook while stirring for 2-3 minutes.
Add diced tomatoes, beef stock, a pinch of salt and pepper, bay leaves and bring to a boil over high heat. Then reduce the heat to low and simmer covered for 1 hour and 30 minutes. Then uncover and cook for 1 more hour. Alternatively this could be cooked in a preheated to 300F/150C oven for 1 hour 30 minutes covered and 1 hour uncovered.
Serve with hot noodles, dumplings or mashed potatoes. Swirl sour cream or plain yogurt into your beef goulash for added creamy texture.
Notes
Omit the flour in step 1 if you are on a gluten-free diet and thicken the sauce with 1 can of blended butter beans. Add them 30 minutes before the goulash is done cooking.