Meat stew from what's available

Ingredients:

• 700 g pork shoulder or beef neck, cut into 2.5 cm cubes.
• 4 tbsp. l. olive oil
• 1 onion, cut in half and slice into half rings 0.5 cm wide.
• 1 large red or yellow bell pepper, seeded and cut into 0.5cm wide strips.
• 4 medium tomatoes, such as plum tomatoes, coarsely grated
• 2 tbsp. sweet paprika
• 2 cloves garlic, crushed
• 110 g dry spicy salami, pepperoni, or Spanish chorizo, cut into thin slices or strips
• 3 cups lightly salted chicken broth
• 3 cups mixed root vegetables, such as carrots, golden beets, parsnips or sweet potatoes (leave unpeeled), cut into 1/2-inch pieces.
• 1 cup cauliflower florets
• 1 teaspoon red wine vinegar
• Toasted crusty bread, such as country style, for serving
• Extra-virgin olive oil, for serving
• 2 tbsp chopped fresh parsley, for serving

Preparation:

1. Heat 2 tablespoons of olive oil in a large dutch oven with a lid over medium-high heat. Sprinkle the meat generously with salt and pepper on all sides and add it to the oven, in batches if necessary. Cook until browned on all sides, about 8 minutes. Turn the meat pieces with tongs. Transfer to a plate when browned. Set the meat aside.
2. Add the onion and bell pepper to the same pot and cook until the vegetables are soft and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, until the onion and pepper are completely softened and most of the liquid has evaporated, another 5 minutes. Add the remaining 2 tablespoons olive oil, garlic, paprika, and 2 teaspoons salt and cook until fragrant, about 1 minute more.
3. Return the browned meat to the pot along with the root vegetables and sliced ​​salami; stir well. Add the chicken broth and increase the heat to high to bring the liquid to a boil. Reduce the heat, cover, and simmer until the meat and vegetables are tender, 35-45 minutes. Add the cauliflower and vinegar and continue cooking until the meat is tender enough to flake with a fork and the cauliflower is cooked through, about 15-20 minutes more.
4. Season with salt and pepper to taste, if needed. Serve the stew with toasted country bread, drizzled with olive oil and sprinkled with chopped parsley.