Brown the Beef: Heat olive oil, add beef chuck, sear until browned, then set aside.

Sauté the Onions and Garlic: In the same pot, add onion and sauté until soft, add garlic and cook until fragrant.

Add the Bell Peppers and Tomato Paste: Add bell peppers, cook until slightly softened, then stir in tomato paste.

Incorporate the Broth and Tomatoes: Pour in beef broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, and seasonings.

Simmer the Goulash: Return beef to pot, bring to a boil, then reduce heat and simmer until beef is tender.

Cook the Elbow Macaroni: Stir in elbow macaroni, cook uncovered until tender.

Final Touches and Serve: Adjust seasonings, garnish with parsley, and serve warm.