Pour the oil into a large pot and preheat over medium-high heat. Sear the meat for five minutes per side. Remove the meat and set it aside.

Add the diced onion, shallots, carrots, and celery. Sauté until softened and add the diced peppers and potatoes. Once the vegetables are softened, add the rest of the ingredients plus seven cups of water and the meat. Bring to a boil.

Lower the heat and simmer for two and a half hours.

Remove the meat, shred, and place back in the soup.