Trim the worst sinews from the meat and cut it into large chunks.
I use a cast-iron pot for the recipe, as it can be used both on the stove and in the oven. If you don't have a cast-iron pot, you can brown the meat in a pan and place it in the oven in a roasting dish or an ovenproof dish wrapped in aluminum foil.
Heat a thick-bottomed cast-iron pot and brown the meat in either flavor-neutral oil, butter, or ghee at high heat.
While the meat is cooking, peel the onions and garlic and chop them finely.
Season the meat with salt and pepper.
Add tomato paste and paprika to the pan, so they briefly "burn".
Add the onions and garlic and give them a little heat.
Add stock, spices, tomatoes, bay leaves, peppercorns, and optionally celery (I had a single stalk left in the fridge).
Bring it to a boil, stirring and skimming any impurities off the top.
Put a lid on the pot and place it in the oven at 150 degrees Celsius (302 degrees Fahrenheit) conventional oven.
Let it cook for 1 hour in the oven.
Cut the bell pepper, carrots, and potatoes into large chunks and carefully place them in the pot.
Put the lid back on and return it to the pot.
Let it cook for another hour in the oven.
Take the soup out and season with salt and pepper to taste.
Remove the bay leaves, celery, and peppercorns before serving.
