Brown the round steak and pork pieces in the olive oil in a large saucepan or Dutch oven. Add the diced tomatoes, plus about 1/2 cans worth of water. (Feel free to add more if you want a soupier stew.)
Add the peas, green beans, mushrooms and lima beans. Let simmer about 15-20 minutes.
Cook the brown rice according to package instructions. Once cooked, sprinkle with some paprika and parsley.
Serve the Spanish Stew over brown rice.