Place beef bones in a large pan and cover with 1 ˝ liters of water. Boil and cook for an hour. Remove bones when stock is ready and reserve stock.
In another pan melt butter, add onion and cook until golden. Add meat, garlic, pepper, salt, cumin, together with sundried red chili paste. Mix well.
Pour stock and boil for half an hour.
Add rice, string beans, peas, celery, carrots, potatoes and squash. Lower heat and simmer until ready.
Serve and sprinkle with parsley.