Preheat the oven to 375. Toss the onions and potatoes in 1 tablespoon of oil each, separately. Place them in the oven on separate racks and roast onions until lightly browned, about 45 minutes, tossing halfway through. Roast potatoes until exterior has formed a nice crust and interior is easily pierced with a fork.
Remove pans from oven and scrape up any brown bits clinging to the pans using ½ cup of the beef stock.
Add onions stock pot. Reserve potatoes.
While onions and potatoes roast mix flour, caraway seeds, 1 tablespoon paprika and salt in a bowl. Add beef chunks and toss to coat. Shake off extra flour and reserve the flour mixture.
Heat 1 tablespoon of oil in skillet and add beef in batches to brown. Add additional oil with each batch as needed. Add each batch to stock pot once browned.
Add any remaining flour to the skillet and stir till lightly browned. Add in remaining ½ cup of beef stock, brown sugar, ketchup, vinegar, and 1 tablespoon paprika. Bring to a boil and add to slow cooker.
Cook everything for 4 hours, or until beef is fork tender. Potatoes can be added in the last hour.
5 minutes prior to finishing add remaining tablespoon of paprika and chopped parsley.