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PEEL the turnips, carrots, onions, and garlic cloves. CUT the turnips and carrots into pieces and finely chop the onion and garlic. REMOVE the seeds from the bell pepper and chop them into pieces.
Finely CHOP the Spanish pepper, with or without seeds depending on how spicy you like your soup to be. PEEL the potatoes and cut them into pieces. If you bought large pieces of beef, you have to chop them into bite-size pieces.
TOSS the pieces of beef with pepper, salt, and flour until they're fully coated.
HEAT olive oil in a Dutch oven on high heat and cook the pieces of beef until they're beautifully browned. Add the chopped onions and garlic and saute a few minutes more.
Add chopped bell pepper, turnips, carrots, and potatoes, and wait another few minutes. ADD smoked paprika, chopped Spanish pepper, and fennel seeds. Wait about one minute, then POUR in the beef stock, canned tomatoes, and bring to a boil.
Place the lid on and turn down the heat, let it simmer for an hour. Or until the meat is tender and will literally fall apart. Season with pepper and salt.
Serve with a spoonful of creme fraîche if you like.