Put finely chopped onions and carrots in a saucepan and sauté gently in a little oil and water, then add the potatoes, crushed tomatoes, peas and 1 1/5 cups (300 ml) of warm water or broth.
Put the sliced pieces of meat on top and stew on low heat until mostly fat remains. Add the roasted, peeled, cleaned of seeds and sliced peppers, garlic and 4/5 cup (200 ml) of hot water. Season the dish to taste with vinegar and salt and boil for 5-6 minutes.
Sprinkle it with parsley and put it on the stove for a few minutes.