Prepare the Beef: Pat the beef cubes thoroughly dry with kitchen paper. This step is crucial for achieving a good sear. Season generously with salt and black pepper.

Sear the Beef: Heat 1 tablespoon of olive oil in a large, heavy-bottomed frying pan or ovenproof pot over a medium-high heat until it shimmers. Working in batches to avoid overcrowding, brown the beef on all sides until a beautiful, caramelised crust forms, about 3-4 minutes per batch. You'll hear a satisfying sizzle and see a rich, deep brown colour develop. Remove the beef to a plate and set aside.

Sauté Aromatics: Reduce the heat to medium and add the remaining tablespoon of olive oil to the pan. Add the sliced onions and cook gently, stirring occasionally, for 8-10 minutes until they soften and turn translucent, releasing a sweet, earthy aroma. They should not brown, but become tender and slightly golden.

Build the Flavour Base: Add the minced garlic and chopped red bell peppers to the pan and cook for another 5 minutes until the garlic becomes fragrant and the peppers start to soften. Stir in both sweet and smoked paprika, and dried marjoram. Cook for just 1 minute, stirring constantly, until the spices are wonderfully aromatic and coat the vegetables; be careful not to burn them.

Simmer and Combine: Pour in the chopped tomatoes, beef stock, tomato purée, and apple cider vinegar. Add the bay leaf and return the seared beef to the pot, along with any juices from the plate. Stir everything together well. Bring the mixture to a gentle simmer, where you’ll see small bubbles breaking the surface.

Slow Cook: Once simmering, cover the pot tightly with a lid (or foil if your pot isn't ovenproof) and transfer it to a preheated oven at 160°C (140°C fan/Gas Mark 3). Cook for 2 to 2.5 hours, or until the beef is incredibly tender and yields easily when pierced with a fork. The sauce will have thickened and deepened in colour, and the kitchen will be filled with a rich, savoury scent. Stir occasionally during cooking to prevent sticking.

Rest and Season: Once cooked, remove the goulash from the oven. Let it rest, still covered, for 10-15 minutes. This allows the beef to relax and reabsorb juices, making it even more succulent. Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.