Sear the meat on all sides in a roaster and set aside.
Finely chop and roast the carrots, celery, onions and garlic. Finely dice peppers and pitted tomatoes and add to the root vegetables. Finely chop the oregano and add to the vegetables. Now pour in the red wine and season with salt, pepper and paprika.
Add the meat and let it simmer in the covered roaster over a low flame for approx. 60 minutes. Remove the meat, carefully puree the sauce and strain through a fine sieve. Season to taste.
Slice the meat and put it back in the sauce. Let it steep for another 30 minutes on a low heat.