In a large pot on medium heat, melt the fat, butter, or oil and add the garlic and cook until lightly browned and the onions to cook until translucent.
Add the peppers, tomatoes, paprika, and dash of wine and cook for roughly two minutes.
Then add the chopped beef to the mixture, followed by the water or beef stock. Cook stew on low/medium for two hours until the meat becomes soft.
Once two hours are up, stir the stew and add the carrots, turnips, and potatoes. Season the stew with salt and pepper and cook for a further 40 minutes until the vegetables become soft.
Serve the stew hot with some freshly baked bread and enjoy!