Cut the beef chuck roast into 1-inch cubes, season with salt, pepper, and all-purpose flour, and set aside.

Heat olive oil in a Dutch oven and brown the beef chunks in batches for 4-5 minutes. Set browned beef aside.

Sauté chopped onions in the pot until translucent. Add diced red and green bell peppers and garlic, cooking for 2-3 minutes.

Stir in sweet paprika, dried oregano, and crushed caraway seeds and cook for 1-2 minutes.

Add crushed tomatoes and beef broth, scraping browned bits from the pot. Bring to a boil and return beef to the pot.

Cover and reduce heat; simmer for about 2 hours until beef is fork-tender and sauce thickens.

Serve over egg noodles or mashed potatoes, topped with sour cream and fresh herbs.