Clean and rinse cabbage, chop. Peel and slice carrots. Drain and rinse beans in a sieve, drain well.
Peel onion and garlic, dice onion. Pat dry goulash. Heat olive oil in a pot and saute onion and meat for a few minutes. Squeeze peeled garlic into the pot and season with some salt and pepper. Add savoy cabbage, carrots and beans and season with herbs. Add broth and simmer, covered, for 1 hour.
Coarsely chop pumpkin seeds and toast in a dry pan briefly. Season stew with salt and pepper to taste and serve sprinkled with pumpkin seeds.