1. Heat olive oil in a pot over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. Add onion and garlic to the pot. Sauté until soft.
3. Stir in tomato paste and paprika. Cook for 1 minute.
4. Return the beef to the pot. Add crushed tomatoes, carrots, celery, potatoes, bay leaves, thyme, salt, and pepper.
5. Pour in beef broth, bring to a boil, then reduce heat to low.
6. Simmer covered for 1.5–2 hours until beef is tender and broth thickens.
7. Remove bay leaves and stir in fresh parsley before serving.

Prep time: 15 minutes
Cook time: 2 hours
Servings: 4–5
Tips: Add a splash of lemon juice at the end for brightness or include turnips for extra depth.