Peel and chop the onion, garlic, potatoes, and carrots. Dice the celery as well, and have all the vegetables ready for cooking.

Heat the vegetable oil in a large pan over medium heat. Add the diced onion along with a pinch of salt, and fry until the onion turns golden and fragrant.

Add the potatoes, carrots, garlic, and diced celery to the pan with the golden onion. Stir everything together well to combine and begin softening the vegetables.

Add the cubed cooked beef to the pan, mixing it with the vegetables. Pour in the gravy and beef broth, then stir to combine. Cover with a lid and let everything simmer over medium-low heat until the vegetables are tender, about 20–25 minutes.

Stir in the tomato paste and the chopped fresh parsley and dill. Season with ground black pepper to taste and let it cook for another minute or two so the flavors meld. I like to use fresh herbs here for a brighter, more vibrant finish.