In a saucepan put the olive oil and fry the beef for a few minutes, so as to get color. Add onions. After a little brown in a casserole flavored with cumin, garlic, paprika and bay leaves. Then add the carrots, celery, peppers, the tomato paste and flour. Stir until it thicker. Then pour in the wine and seasoning. Finally add the beef broth. Cover the pot and simmer over low heat for 60 minutes. To serve: Cut the top of a bread and remove the crumb. Put it in the oven until kapirothei and fill with beef goulash.