Toast the caraway seeds in a dry skillet over medium-high heat, about 2 to 3 minutes. Let cool to room temperature. Finely grind the seeds using a spice grinder or mortar and pestle.

Brown the bacon pieces in a large (7 to 8-quart) Dutch oven or soup pot over medium-high. Transfer the cooked pieces to a plate using a slotted spoon. Crumble bacon after it has cooled.

Sprinkle the beef with 1 teaspoon salt, pepper, and flour. Toss to coat beef cubes on all sides.

Working in batches, add the beef to the pot and brown on all sides in the bacon fat over medium-high heat. Do not brown the beef all at once. Transfer browned beef to a plate. Add olive oil to the pot, 1 tablespoon at a time between batches if needed.

Reduce heat to medium and add onions. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic, stir, and cook until fragrant, about 1 minute.

Add ground caraway seeds, paprika, and roasted red bell peppers. Stir to combine and cook for 3 minutes.

Add remaining salt, vinegar, tomatoes, broth, wine, and browned beef. Stir to combine.

Bring to a boil then reduce heat to a simmer. Cover and cook for 1 1/2 hours, stirring occasionally.

Add potatoes and cooked bacon pieces. Stir to combine. Bring to a boil then reduce heat to a simmer. Partially cover and cook until potatoes are tender, about 30 to 45 minutes.

Stir in sour cream. Garnish with chopped parsley when serving if desired.