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1
***If possible season the meat with salt, pepper, olive oil, garlic powder, oregano, paprika and cover in the fridge overnight.
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2
Otherwise still season the meat to your liking and go ahead.
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3
Start by heating the pot to medium-high heat.
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4
Add olive oil and fry onions 3-4 minutes until they start to soften.
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5
Add the carrots, celery, and peppers and let them cook for at least 8-10 minutes.
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6
(The celery should start to get soft but not mushy and the onions will look translucent).
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7
Add the garlic and chopped herbs (if using fresh thyme and rosemary).
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8
Cook for another minute or two.
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9
Add the meat and potatoes and stir until the meat loses the raw look.
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10
Add the paprika (hold back on adding any salt until after you ad the stock since they can be salty at times).
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11
Add the beef or chicken stock (you need just enough to cover the meat and vegetables.
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12
If more is required you can always mix a stock cube in water and add to pot).
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13
Add the tomato paste and let it all come to a boil, reducing the heat to allow it to simmer.
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14
Let it cook for half an hour or until the potatoes become soft and allow for the soup/stew to thicken up.
