Season the beef with salt. Cut the onions in half, then slice from top to tail (julienne). Take a heavy saucepan, add 3 tablespoons of oil and put it on the cooker. When hot, add the beef chunks and shuffle them around. After a minute or two, add the onion and keep stirring until beef has browned. Add the smoked paprika, enough water to cover the meat 2/3 of the way and 1 stock cube. Reduce the heat, cover and simmer for 30 to 45 minutes depending on the size of the beef chunks, stirring more often in the first 15 minutes.