Cut the meat into large cubes and fry in hot oil until brown. Add the onions, season well with salt and pepper and roast everything a little more. Then add wine, broth, tomato paste and both types of peppers. Cover and simmer for 50 minutes, adding a little broth if necessary.
In the meantime, peel the potatoes and cut them into pieces. Peel the tomatoes and cut them into pieces as well and add both to the meat after the 50 minutes.
Cover and simmer for another 30 minutes. Season to taste. Crush the garlic clove, mix with the crème fraîche and the parsley, season with salt and pepper. Put a tablespoon of it on each of the ragout arranged on plates.