In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the beef cubes to the pot and cook until browned on all sides. This step is crucial for developing the rich flavors of the goulash, so take your time and ensure each piece is nicely seared.

Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Add the diced red and green bell peppers to the pot and cook for a few minutes until they start to soften.

Return the beef to the pot and stir in the tomato paste, diced tomatoes, beef broth, paprika, caraway seeds, bay leaves, salt, and black pepper. Give everything a good stir to combine.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the goulash simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together beautifully. Remember, patience is key here!

While the goulash is simmering, cook the macaroni pasta according to the package instructions. Drain and set aside.

Once the goulash is done simmering, remove the bay leaves and adjust the seasoning if needed. If the sauce is too thick, you can add a little more beef broth to achieve your desired consistency.

Add the cooked macaroni pasta to the pot and stir until it is well coated with the flavorful sauce.

Remove the pot from the heat and let the goulash sit for a few minutes to allow the flavors to meld together even more.

Serve the Pioneer Woman's goulash hot, garnished with freshly chopped parsley for a pop of freshness and color.