Clean the vegetables; cut off both ends of each broad bean pod. Choose the youngest possible broad beans. Chop the veggies finely, leave each broad bean about 3/4″ (2 cm) long.
Heat 2 tbsp sunflower oil in a pot and braise the onions and carrots in it. Once they soften, add the broad beans and braise for 2-3 min. Pour on 3 cups (700 ml) water and crumble a vegetable broth cube in. Salt and leave to simmer on low heat.
In the meantime, heat the remaining oil in a container suitable for sauces (such as a deep pan), braise the flour in it until it gains a golden crisp, then the paprika, while being careful not to burn it because it'll taste bitter. Add the tomato paste while stirring nonstop.
Extinguish the roux very carefully with 1-2 ladles of the broth from the stew. Stir until you obtain a smooth sauce without lumps and pour it into another pot. Add the 3 finely chopped garlic cloves and cook until ready.
If you feel you need to, add water until you obtain the desired consistency of the stew.
Once fully ready, turn the stove off and sprinkle 2 tbsp finely chopped fresh dill.