In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Increase the heat to medium-high and add the beef cubes. Brown the meat on all sides, about 5-7 minutes.

Stir in the paprika, caraway seeds, thyme, salt, and black pepper. Cook for another minute to toast the spices.

Add the diced tomatoes (with their juice) and beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour.

After an hour, add the sliced carrots, diced potatoes, and chopped bell pepper. Stir well and continue to simmer, covered, for another 30-40 minutes, or until the beef and vegetables are tender.

Stir in the apple cider vinegar and adjust seasoning if necessary. Let it sit for a few minutes before serving.

Serve hot, garnished with fresh parsley.