Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.

Sear 2 pounds of beef chuck, cut into bite-sized pieces, in the hot oil for 5-7 minutes, seasoning with salt and black pepper.

Remove the beef and sauté 1 finely chopped onion in the same pot for 3-4 minutes until translucent, then add 4 minced garlic cloves and cook for 1 additional minute.

Stir in 2 tablespoons of tomato paste and 1 teaspoon each of ground cumin, ground coriander, ground cinnamon, and paprika. Cook for 1-2 minutes.

Return the beef to the pot, tossing it with the vegetables and spices.

Pour in 4 cups of beef broth and 1 can of diced tomatoes, bringing to a boil before reducing heat to low and simmering gently.

Let the goulash simmer for approximately 45 minutes, stirring occasionally.

Add 1 chopped green bell pepper and 2 sliced carrots to the pot, stirring to incorporate. Simmer for an additional 15 minutes until tender.

Adjust seasoning to taste with salt and black pepper, then ladle the goulash into bowls and garnish with freshly chopped parsley.