1. Prepare the veggies first. Peel and dice the potatoes. Peel the onion and garlic – cut the onion into thin slices and finely chop the garlic. Next, peel the carrots (if needed) and cut them into small cubes. Remove the seeds from the bell peppers and cut them into small pieces. Wash and drain the baby spinach. Set aside.

2. Add some olive oil to a large Dutch oven (or pot) with a lid and heat up (medium high heat). Add the potatoes, onion, and garlic and roast for about 2-3 minutes. When the potatoes and onions got some color, add the tomato purée, paprika powder, oregano, and cayenne pepper and mix well. Continue cooking for another 2-3 minutes. Season everything with salt and pepper, add the thyme and deglaze with the veggie stock. Bring everything to a boil, then add the carrots and bell peppers. Reduce the heat slightly, cover the Dutch oven/pot with a lid and let the stew simmer for about 12-14 minutes, stirring occasionally.

3. Cook the stew until the potatoes and veggies are done (softer but not mushy). Remove the thyme. The liquid in the Dutch oven/pot should have thickened quite a bit. If this is not the case, you can help with a little cornstarch (mixed with a little cold water) to thicken the stew.

4. Add the baby spinach leaves and stir in. Season with more salt and pepper to your liking and serve with some quark or sour cream (mixed with herbs) and sprinkle with chopped parsley (optional).