Red Stew

I am sure I am not the first one to make a good stew, but i will post this anyway. I call it Red Stew because most of the ingredients are red, and the paprika added makes the potatoes and the broth red as well.

1 pot roast of beef OR 1/2 lamb leg roast
2 onions cut in large wedges
5 medium yellow or red potatoes, or equivalent, quartered
10-2 mushrooms of choice, whole
2 red bell peppers, sliced thin
fresh spinach
6 cloves garlic, whole but crushed with a knife
2 beef or chicken bullion cubes
2 tsp smoked paprika
2 tsp hungarian paprika
1 tbsp lemon juice
2 tsp ras el hanout or other spice mix used for soups
2 bay leaves (mine were from my mom's garden)
bunch fresh mint or herb of choice (mine was from MY garden)
salt and pepper, to taste

season the meat well with salt and brown well on high heat, cover halfway with water and add spices, herbs, and lemon juice. cover and simmer for 2 hours, turning occassionally. add veggies EXCEPT SPINACH and continue to cook for an aditional 40 minutes, or until tender. remove meat and shred with two forks. return to the soup and cook for 15 more minutes.

in large serving bowls, fill the bottom of the bowl with fresh spinach leaves (baby spinach is best). ladle the soup over the spinach (the hot soup will wilt the spinach just enough for good texture). serve with crusty bread.