Adjust oven rack to lower-middle position and preheat to 325 degrees. Sprinkle meat with 1 tsp. Salt & Pepper Tableside Seasoning and let stand 15 min.
Blend Hungarian Paprika, roasted red peppers, Tomato Powder, white wine vinegar, and Minced Garlic in food processor until smooth, 1 to 2 min.
Heat oil over medium heat in a large Dutch oven. Add onions and remaining 1 tsp. Salt & Pepper Tableside Seasoning. Cover and cook, stirring occasionally until onions soften but don’t brown, 8 to 10 min. (If onions begin to brown, reduce heat to medium-low and stir in 1 Tbsp. water.) Stir in paprika mixture; cook, stirring occasionally, for about 2 min. Add beef, carrots, and California Bay Leaf; stir until beef is coated. Scrape down sides of pot, cover and transfer to oven. Cook until meat is almost tender and surface of liquid is 1/2 inch below top of meat, 2 to 2 1/2 hours, stirring every 30 min.
Remove pot from oven. Add enough broth so that surface of liquid is 1/4 inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 more min.
Skim fat off surface and stir in sour cream. Remove California Bay Leaf and season with additional Salt & Pepper Tableside Seasoning to taste before serving.