Rinse the beef, pat dry and cut into medium-to-small cubes. Peel the onions and cut into rings. Heat the coconut oil in a large Dutch oven and saute the onion. Sprinkle paprika over it and pour in 1/4 liter of the broth (approximately 1 cup). Bring to a boil. Add the meat cubes and season with salt, pepper and cumin. Peel the garlic cloves and squeeze through a press into the pan. Stir in the tomato paste. Cook about 1 hour over low heat with a not-quite-closed lid. The liquid should be almost evaporated. Pour in more broth until the meat is covered. Simmer for 10 minutes.
Cut the bell peppers in half and remove the seeds under running water, then cut into large pieces. Mix into the goulash and simmer another 10 minutes before serving.