Instructions

1. Trim any hard fat off the beef and cut the meat into 3cm chunks.
2. Thinly slice the onion and 1 garlic clove.
3. Heat the oil in a large saucepan. Add the onion and garlic and gently soften for about 8 minutes.
4. Add the steak, season with salt and freshly ground black pepper, then fry until browned all over, stirring constantly.
5. Sprinkle the paprika over the meat add the tomato purée and stir for a minute. Add the wine and the bay leaves. Turn up the heat and reduce the sauce by half.
6. Add the stock, the tomatoes – then the carrots, green pepper and one red pepper (all as whole!).
7. Bring to the boil, cover and simmer for about 90-120 minutes, depending on the toughness of the beef.
8. When the meat is tender, take off the lid. Discard the bay leaves, peppers and tomato skins.
9. Cut the remaining red pepper into slices or bite-sized chunks and add these to the stew, together with the parsley. Mince the other clove of garlic and add it to the stew.
10. Turn up the heat and reduce the sauce - it should be thick and intense. This should take about 15 minutes.
11. Discard the parsley before serving it with some chopped fresh herbs.