Place the oven rack in the center of the oven and preheat to 325°.

Add 2 tablespoons olive oil to a heavy pot or Dutch oven and heat over medium heat. Add 1½ pounds onions and ½ teaspoon of kosher salt. Cook for 15-20 minutes, stirring occasionally until the onions are very tender and golden.

Transfer the onions to a separate dish and set aside.

Season 2 pounds beef chuck roast or stew beef with the remaining salt and ½ teaspoon black pepper and transfer to the Dutch Oven. Cook over medium-high heat for 5-10 minutes or until the beef has browned.

Stir in the onions, ½ green pepper, ½ tomato, 3 cloves garlic, 2 tablespoons sweet Hungarian paprika, 2 teaspoons dried marjoram, 1 teaspoon caraway seed, 2 tablespoons tomato paste, 2 cups beef broth, ½ cup dry red wine, and 1 bay leaf to the pot. Heat to boiling.

Place the lid on the pot, so that it's askew and steam can escape. Transfer the pot to the oven and cook for 1½ hours or until the beef is tender.

Remove the pot from the oven and garnish with ¼ cup chopped fresh parsley and serve with spaetzle, buttered noodles or potatoes.

Follow the instructions to the point of browning the meat, then transfer the ingredients to the slow cooker. Cover with the lid and cook on low for 6-8 hours or on high for 3-4. If the stew isn't as thick as you'd like, let it simmer without the lid for 45 minutes to an hour towards the end of cooking to evaporate some of the liquid.

After the goulash comes to a boil, reduce the heat to medium or medium-low and place the lid on the pot so it's slightly askew and steam can escape. Simmer for 1½ to 2 hours, stirring occasionally to prevent sticking and/or burning.

Follow the instructions to combine the browned meat with the other ingredients, then bring the pot to high pressure and cook for 35 minutes. Let the pressure release naturally. To thicken, simmer the goulash using the sauté function, occasionally stirring. As the liquid evaporates, the stew will thicken in about 10-15 minutes.