Step 1: Pat beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Sear until well browned on all sides, then remove beef to a plate and set aside.
Step 2: Reduce heat to medium. Add chopped onions to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. If needed, add a splash of beef broth to deglaze any browned bits from the bottom of the pot.
Step 3: Add minced garlic and tomato paste to the onions. Cook, stirring constantly, for 1-2 minutes until fragrant and the tomato paste has deepened in color.
Step 4: Stir in the sweet Hungarian paprika and dried marjoram (if using). Cook for 30 seconds, stirring constantly, to bloom the spices. Be careful not to burn the paprika.
Step 5: Pour in the beef broth, scraping up any remaining browned bits from the bottom of the pot. Return the seared beef to the pot. Add the crushed tomatoes and bay leaf. Bring the mixture to a simmer.
Step 6: Once simmering, reduce heat to low, cover the pot, and cook for 2 hours to 2 hours 30 minutes, or until the beef is fork-tender. Stir occasionally to prevent sticking.
Step 7: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If desired, stir in 1 tablespoon of apple cider vinegar for a brighter flavor. If the goulash is too thin, you can remove the lid for the last 30 minutes of cooking or create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it in, simmering for 5 minutes until thickened.
Step 8: Serve hot over cooked egg noodles or mashed potatoes, garnished with fresh chopped parsley. Enjoy your delicious and easy beef goulash!