In a deep saucepan or dutch oven pot, heat 2 tbsp olive oil over medium-high heat. Add in chuck steak and brown on all sides, stirring only a few times, until a light caramelisation is achieved on the edges of the beef and the liquid from the beef has evaporated.
Remove from pot, turn the heat down to medium-low and add in green capsicum strips and diced onion. Cook until onion is translucent before adding in garlic cloves. Season with salt and pepper.
Increase heat back up to medium high and add in sliced mushrooms. Sautee until mushrooms are cooked through and wilted, before adding in potato, caraway seeds, paprika, and cayenne pepper.
Stir to coat the vegetables in the spices. Add beef back in and add in tomato paste and cook for 1 minute before pouring in wine to deglaze the bottom and sides of the pot. Allow wine to evaporate.
Add in whole peeled tomatoes and use the back of a wooden spoon or spatula to crush in the pot. Add ½ cup water and pour stock over the mixture and add in bay leaf. Bring to the boil, then, reduce to a gentle simmer and cover for 2 hours, stirring occasionally.
Cook until beef is tender, season to taste, then serve and enjoy with sour cream and chopped parsley on top, with some beautiful toasted bread on the side.
