For this goulash, you will need:

750g beef shin (or any other cut you prefer which is not totally lean)
1 large onion, roughly chopped
2 cloves of garlic, thinly sliced
1 parsnip, peeled and cut into medium cubes
1 stick of celery, cut into medium chunks
2 carrots, peeled and cut into large chunks
2 green pepper, seeds removed and cut into large chunks
3 medium potatoes, peeled and cut into half-inch slices
1 tsp ground caraway seeds
1 tbsp paprika
1 bayleaf
2 tbsp tomato puree
2 tbsp oil
salt and pepper
water

(serves 4)

Cut the beef into large cubes. Heat the oil in a large lidded pan. Fry the beef, onion, paprika over medium-high heat for about 10 minutes, stirring frequently. Add the caraway seeds, garlic, tomato puree, bayleaf, carrots, celery and enough water to cover everything. Bring to boil and turn the heat down to low-medium, cover and simmer for one and a half hours, stirring from time to time and topping up the water as necessary. Add potatoes and parsnips and simmer for a further 30 minutes, adding water if necessary. Add the peppers and continue to cook for another 10 minutes. Add salt and pepper to taste and serve.