Roast beef chopped into chunks approx 600g
1red & 1yellow pepper chopped and deseeded
1large white onion chopped
2-3 crushed chopped garlic cloves
1tbs hot smoked paprika
1tsp sweet paprika
2bayleaves
1tbs tomato purée
200ml good beef stock
200ml red wine
Salt pepper
olive oil 2-3 tbs
Chopped parsley to garnish
Small pot sour cream to serve
Heat the oil in a casserole and fry the onion til translucent. Add the garlic and the peppers and continue to fry til softened before adding the meat, the spices the stock, purée and wine. Season well Give it a good stir, bring to the boil then replace the lid and pop in a hot oven 220c for around 1.5hrs until rich and thick and delicious. Serve sprinkled with parsley with buttered baked potatoes or rice and dollops of sour cream.
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