Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the finely diced onions and sauté slowly for about 10-15 minutes until they are very soft and golden, but not burnt.

Add the beef cubes to the pot first, stirring to brown slightly for 5 minutes. Follow with the pork and lamb, cooking for another 5 minutes until all meat loses its raw color.

Stir in the carrots, parsnip, and minced garlic. Cook for 2 minutes until the vegetables begin to soften.

Add the tomato paste, sweet paprika, and hot paprika. Stir constantly for 1 minute to toast the spices and coat the meat.

Pour in the white wine to deglaze the pot, scraping up any browned bits stuck to the bottom.

Add the beef broth and bay leaves. The liquid should cover the meat generously. Bring to a gentle boil.

Reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours. The meat should be fork-tender and the onions should have melted into the sauce to thicken it.

Season generously with salt and pepper to taste before serving. Serve hot with crusty bread.