1. Peel and finely dice the onion and garlic. Set aside. If you are using young potatoes, you don’t have to peel them, just clean them and cut them into quarters or sixths. Peel regular potatoes and cut them into bite-sized cubes. Place in cold water until ready to use. Clean the bell peppers and remove the seeds, then cut them into bite-sized pieces. Set aside.

2. Add some olive oil to a large pot and heat up. Add the diced bacon and fry until slightly browned and crisp. Add the onion and garlic and fry until soft and translucent. Add the minced meat, break it apart and cook until nicely browned. Add the tomato paste, rosemary, thyme, oregano, and paprika powder, stir well and allow cooking with everything for a moment. Add the potatoes and peppers and cook for 1-2 minutes, stirring often. Deglaze with the beef broth and the chunky tomatoes, reduce heat and let simmer for about 25-30 minutes. The stew is ready when the potatoes are cooked, soft but not breaking apart. Season with salt and pepper and serve with some sour cream and chopped parsley.