Instructions

1. Finely the onion and garlic. Cut the carrot and red pepper into bites-sized chunks.
2. Heat half of the oil in a large, heavy saucepan, then cook the beef for 3-5 minutes until it changes colour, then transfer to a plate.
3. Heat the remaining oil in the same pan gently sauté the onion and garlic for about 8 minutes, then add the chopped vegetables. Add the paprika and carraway seeds and stir for a minute. Then pour in the stock - it should just cover the veggies and meat. Add the bay leaf, bring to the boil, then cover and gently simmer for about 45 minutes, until tender.
4. Add the greens and cook for a further 3-5 minutes.
5. Serve with the chopped parsley.