Clean the meat from the bones and cut it into small pieces, then sauté it in the oil with the chopped onion and diced celery and carrots. As soon as the beef and vegetables become tender, add the tomato paste, flour and paprika.
Pour the chicken broth from the bones (or hot water) and wine over the dish. Flavor with salt and allow to simmer with the bay leaf and black pepper. After removing from the heat, sprinkle with finely chopped parsley.