Rub the diced beef, with the paprika, oregano (or marjoram), caraway, salt, and set aside to marinate.
Cut the carrot, celery, and onion into a small dice.
Heat a pot or pan on the stove over a medium high heat, and add a splash of oil or clarified butter.
Sweat your vegetables, in the oil until they start to turn translucent, add you spice rubbed beef to the pan, making sure not to burn the spices on the bottom of the pot. Stir regularly.
Add your bay leaf, and peppercorns, to the pot and stir them under. Deglaze the pot with the red wine, and then add your stock. Make sure you have enough liquid in the pot to cover the meat buy about half an inch.
Bring the pot to a boil and then turn down to a simmer. Cover the pot with a lid and let simmer over a medium low heat for about an hour and a half.
After the Goulash has simmered, test the meat with a fork to check that the meat is tender, it should easily break apart.