In a large Dutch oven or stockpot, heat oil; add meat cubes and brown on all sides.

Stir in broth, minced garlic, and paprika.

Bring to a boil and then cover the pot, reduce heat, and simmer until the meat is thoroughly cooked and tender, about 1 hour.

To prepare leeks, cut off and discard the tops and very dark green portion.

Cut the leeks lengthwise so you can rinse them well and then slice them thickly.

Cut and seed the bell pepper and chop coarsely.

Scrub the mushrooms to get off all dirt.

If they are very small, you can leave them whole; if not, halve or thickly slice them.

Add the vegetables to the stew, bring to a boil, and then cover the pot, reduce the heat, and simmer until vegetables are tender, about 20 minutes.

Mix together the cornstarch and apple juice.

Add to the cream and stir to mix.

After the vegetables are tender, increase the heat, add the cream mixture while stirring constantly, and keep stirring until the mixture thickens.

Add salt and pepper to taste.