Hungarian Beef Goulash

Steps

1. 1
   Trim large pieces of hard fat from the chuck roast, then cut the meat into roughly 1-inch cubes.
2. 2
   Toss the beef cubes with olive oil and salt, spread on a sheet tray, and broil for about 15 minutes, flipping halfway, until well browned.
3. 3
   While the beef broils, chop the onions and smash the garlic cloves.
4. 4
   Heat plenty of oil in a Dutch oven and sauté the onions with salt over medium-high heat for about 15 minutes until they turn very soft and lose their fibrous texture, deglazing with a splash of water if the pot starts browning too much.
5. 5
   Add the garlic and sauté for 1-2 minutes to soften, then stir in the tomato paste and cook for about a minute.
6. 6
   Turn off the heat and stir in the paprika to avoid scorching and bitterness.
7. 7
   Pour in the chicken stock (pre-whisked with gelatin) and bring to a simmer, then add the beef base and bay leaves.
8. 8
   Add the broiled beef along with all pan drippings, stir, bring to a simmer, cover, and braise in a 300°F oven for about 90 minutes.
9. 9
   Remove from the oven, add the chunky potatoes, carrots, and bell peppers, cover, and return to the oven for about 45 more minutes, stirring once halfway through.
10. 10
    Check that the beef shreds easily but still holds together and the potatoes and carrots are tender, then let it cool for 30 minutes before refrigerating overnight to let the flavors meld.
11. 11
    The next day, skim off about 75% of the surface fat, reheat, adjust seasoning, and serve topped with a dollop of sour cream and fresh chives.