Preheat the oven to 225°C. Line a baking tray with parchment paper.

Wash and cut the potatoes into wedges, then place them on the tray. Season with salt, black pepper, dried thyme, and oil. Place the potatoes in the oven and roast for about 25 minutes.

Peel and finely chop the onions and garlic cloves. Rinse and slice the peppers into strips.

Heat a frying pan with oil. Add the minced meat and fry, stirring, for 4–5 minutes.

Add the onion and peppers to the pan. Season with salt, black pepper, dried oregano, cinnamon, paprika powder, balsamic vinegar, and tomato paste. Continue frying for a few more minutes.

Pour in the crushed tomatoes. Rinse the can with water and add that as well. Bring to a boil and simmer for about 10–12 minutes. Add more water if needed.

Serve the meat stew with the roasted potatoes.