Wash the meat and remove all the traces of fat or connective tissue. Slice the meat in 0.5 cm slices. Season them with salt, paprika and pepper.
Heat up a large non-stick frying pan. Add the meat slices in a single layer, and fry it on each side for 1-2 minutes on medium heat. Take out the meat and set aside. Repeat if necessary with the remaining meat slices.
Peel the onion, take the seeds out of the bell pepper and finely slice them, then add them to the frying pan and stir for 2 minutes.
Add the tomatoes passata, the garlic powder, the ground thyme, the ground rosemary, the ground vegetables mix, salt and pepper to taste. Leave to simmer for 15 minutes on medium heat, stirring from time to time and adding half of the hot water little by little.
Add the olives and the remaining the hot water after this time, then leave to simmer for another 15 minutes on medium heat.
Add back the meat and leave to simmer on low heat this time for 10 minutes.