Instructions

1. Finely chop the onion and garlic. Cut the mushrooms and carrots into large chunks. Roughly chop the tomatoes.
2. Heat a spoonful of oil in a large saucepan, then brown the beef all over. Transfer them to a plate.
3. Heat more oil in the same pan and gently sauté the onion & garlic.
4. Add the paprika and tomato purée and stir for a few seconds, then put back the meat and its jus.
5. Stir for a minute, then add the tomatoes, green pepper, carrot & mushroom pieces, then pour in enough water to cover everything completely. Add the stock cube and bay leaf.
6. Put a lid on, then bring to the boil. Turn down the heat and gently simmer for 60-90 minutes, until the beef is tender and the sauce is thick and silky.
7. Drain the beans and add to the stew. Warm through. If the sauce is not thick enough, take the lid off and cook for about 10 minutes over high heat to reduce it.
8. Serve hot with chopped parsley scattered on top.