Cut the meat into cubes and fry in the margarine. Add onion, garlic and carrot pieces and fry briefly.
Season with salt, pepper, paprika, oregano and thyme. Add the tomato paste and fry everything briefly, then deglaze with the vegetable stock and simmer with the lid on for about 1 hour at low heat.
Stirring occasionally. If necessary, thicken the sauce with a little sauce thickener.