Sauté the onion in 3 tablespoons of olive oil in a Dutch oven over medium high heat. When the onion is translucent, add the garlic and sauté for 15 seconds. Turn off burner and remove the onion and garlic to a bowl.
Salt and pepper the meat cubes.
Heat a Dutch oven on high heat with 1 tablespoon of olive oil. Sear the beef chunks, until a nice crust is visible, in two batches, turning to brown each side evenly.
Add the chopped peppers and sauté for a minute. Add the broth and stir, then the water, paprika and cumin. Add the onion and garlic back in and give a stir. Bring to a simmer and cook on the stove top until tender or move to the oven and cook at 300 degrees for 2 1/2 - 3 hours.
When the meat is tender, but it can still cook longer to make it more tender, add the diced golden potatoes and the chopped tomato. Stir in and cook at 325 degrees in the oven for 1 hour to 1 hour, 15 minutes more. Remove from the oven.
Salt and pepper to taste 1/2 - 3/4 teaspoon salt.
Add more Hungarian wax or pasilla peppers to taste or mince finely and pass for those who like a bit more spice in their goulash.
