Finely chop all the vegetables except the tomato. Heat a good splash of olive oil in a pan and add the vegetables (minus the tomato), bay leaves, some thyme and some rosemary. Fry lightly for about 10 minutes and add the ribs. Turn them a few times to incorporate them and then add the peeled and chopped tomato. Fry for about 5 minutes, add 1 teaspoon of smoked paprika, stir and add the white wine. When the wine evaporates, add the stock or water.
Leave to simmer and, when the meat is almost tender, add the roughly chopped potatoes and leave to cook until they are soft. If the stock evaporates too much, add a little more.
Once ready, adjust the salt and pepper. Leaving it to rest improves the flavour.
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