Add the onions and cook until soft. Add the garlic and cook briefly.

Stir in the tomato paste and fry for another minute.

Then, add the chopped carrots and celery, along with the beef and vegetable stock, and the syrup.

Then, add the bay leaves, thyme, and smoked paprika. Season with salt and pepper.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about two hours, until the meat is tender.

Spread mustard on the rolls and add them to the stew, stirring well. Simmer until the bread has fallen apart and the sauce has thickened.

Serve the stew warm with broccoli and French fries, if desired. Bon appétit!