Fry minced beef in the 1 tablespoon of vegetable oil, stirring occasionally. Chop coarsely onions, add in the meat. Sauté until transparency. Pour the broth. Peel potatoes, slice into 4 parts, add in the broth with peeled tomatoes and garlic, passed through the press. Ad the tomato paste, cook for 30-45 minutes. Cut sweet peppers into shreds, add in the broth, season to taste and stew gently.