Goulash (Hungarian Beef and Paprika Stew)

Name: Goulash (Hungarian Beef and Paprika Stew)
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Cuisine: Eastern European
Ingredients: 4 cups (950ml) homemade or store-bought low-sodium chicken stock; 4 packets powdered unflavored gelatin (1 ounce; 30g); 2 tablespoons (30ml) vegetable oil; 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks; Kosher salt and freshly ground black pepper; 4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces; 2 small stalks celery (3 ounces; 85g); 1 large yellow onion, thinly sliced (10 ounces; 275g); 2 red bell peppers, thinly sliced (8 ounces; 225g); 4 cloves garlic, thinly sliced; 1/2 cup sweet Hungarian paprika (about 2 ounces; 55g); 1 tablespoon (15ml) soy sauce; 1 tablespoon (15ml) Asian fish sauce; 2 bay leaves; 4 sprigs thyme; 2 tablespoons flour (about 3/4 ounce; 20g); 1 pound (450g) Yukon Gold potatoes, peeled and cubed; 1 to 2 tablespoons (15 to 30ml) apple cider vinegar; Chopped fresh parsley leaves, for serving