Coarsely chopped beef fry in fat. In the same oil fry the onion, carrot, celery, add the flour and paprika and pour a little hot water. Apart stew small onions, eggplants and potatoes. The meat is added to the roux and when is tender, mix with steamed vegetables. Dish boil at low temperature, just before removing from the stove, add red tomatoes. Serve hot, sprinkled with parsley.