Wash the meat and dab dry. Peel the shallots and cut into slices. Wash the herbs, dab dry, put something aside for garnishing, chop the rest finely. Heat oil and fry meat in it in portions all around.
Add the shallots and herbs and fry with them. Add tomato paste, sweat briefly and deglaze with broth. Season with salt and pepper. Bring to the boil, cover and stew for about 1 1/2 hours at low heat.
Drain the beans and olives. Add a few minutes before the end of cooking time and warm up as well. Stir the sauce thickener into the goulash and thicken with it. Season to taste with salt and pepper. Serve garnished with the herbs set aside.
Delicious with baguette bread.