In a stock pot, heat:
2 tablespoons olive oil until smoky.

Add and brown:
2 lbs. stew meat

2 cups carrots
3 celery stalks
1 onion
1 pepper
6 potatoes

Add to stock pot:
Chopped vegetables
1 (14 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
64 oz. beef stock
4 tablespoons paprika
2 bay leaves
1/4 teaspoon allspice
1/2 teaspoon pepper

Simmer about 40 minutes or until vegetables are tender.

Alternative starches: cooked quinoa or barley can be added to the stew toward the end of the cook time in place of the potatoes.