Cut the meat into pieces and braise in 2-3 tbsp of the oil, then remove it. In the same oil, braise the finely chopped onions and add some of the finely chopped tomatoes and paprika.
Put the meat back in, add salt, pour in hot water and wine and bring to a boil. Then add the remaining vegetables, and 10 minutes later - the julienned peppers.
When the meat softens, add the remaining oil and coarsely chopped potatoes. Transfer the dish to a clay pot and bake. 10 minutes before removing it from the oven, add the remaining tomatoes, coarsely chopped.
Sprinkle the ready clay pot dish with crushed black pepper and finely chopped parsley. This recipe can be made both in a big clay pot, or in numerous smaller clay pots.