Stew onion on water at low heat to prevent burning. Add various vegetables, celery, parsnips, carrots and cook a little longer. Lean meat cut into cubes and add to the vegetables stewed together. When the meat is almost cooked, add up fresh pepper, zucchini and tomatoes into cubes or milled, stew till cooked, eventually add herbal spices, a spoon of olive oil and season with salt.