Cut the beef into small pieces and brown in a frying pan with 2 tablespoons of vegetable oil.
Deglaze with 300 ml of broth, bring to a boil again.
Reduce the heat and simmer covered for 10 minutes.
Peel the vegetables.
Cut the onions into half rings, the carrots into julienne strips and the potatoes into thick slices.
In another pan, sauté the onions in 2 tablespoons of vegetable oil for 3 minutes.
Add the carrots and fry for another 3 minutes.
Add the tomato paste to the vegetables, fry for 1 minute more.
Add tomatoes in their own juice and saute for another 3 minutes.
Add steamed vegetables to the pan with beef, add remaining broth and bay leaves, season with salt and pepper.
Stir everything thoroughly and stew under a lid on low heat for 40 minutes.
Cut the pickles into strips.
Fry in 1 tablespoon of vegetable oil for 10 minutes.
Add the cucumbers to the meat and cook under a lid for 15 minutes.
Meanwhile, fry the potatoes in the remaining oil for 10-12 minutes until browned, then add to the remaining ingredients and braise for 10 minutes.
Finely chop the garlic.
Finely chop the parsley as well.
Add the garlic and parsley to the stew and stir well.