Classic Slow-Cooked Goulash with Paprika

Method

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Add minced garlic and cook for 1 minute.
4. Add cubed beef and brown on all sides.
5. Stir in paprika, tomato paste, and carrots.
6. Pour in enough water or broth to cover the ingredients.
7. Bring to a boil, then reduce heat and simmer for 2 hours.
8. Add potatoes and bay leaves, and cook for another 30 minutes.
9. Season with salt and pepper before serving.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.