1 litre beef stock
1 kg braising beef (blade or gravy),
1 cup white wine
cut into 1 cm dice
¼ Cup sherry vinegar
1 tablespoon caraway seeds
2 cups tomato passata
2 tablespoons sweet smoked paprika
500 g tomatoes, Skinned, seeded
1 tablespoon ground cumin
and chopped
1 tablespoon cayenne pepper

1 teaspoon salt
2 bay leaves
1 teaspoon freshly ground black pepper
4 sprigs thyme
¼ cup olive oil
2 large potatoes, peeled and
4 red capsicums
finely diced
2 medium onions, finely diced
200 ml sour cream to serve
6 long red chillies, seeded and
smoked paprika to serve
finely chopped
2 tablespoons snipped chives to serve

Place the diced beef into a large mixing bowl with the spices, salt and pepper and toss well so it is evenly coated.

Heat half the olive oil in a heavy-based saucepan or casserole over a medium heat. When the oil is sizzling, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate.

Halve the capsicums lengthwise and rub them all over with a little more of the olive oil. Grill, skin-side up, until black and charred. Transfer to a bowl and cover with plastic wrap. When cool enough to handle, peel off the skin and slice away the seeds and pith. Chop roughly and place in a processor. Blitz on high to form a rough purée.

Add the remaining oil to the casserole with the onion, puréed capsicum and chillies and lower the heat.
Sauté gently for 5 minutes, or until the onion starts to soften. Return the beef to the casserole and sauté for 2-3 minutes.
Add the stock, wine and sherry vinegar to the casserole and stir well. Add the tomato passata, tomatoes and the herbs and bring to the boil. Lower the heat and stir in the potatoes.
Simmer gently for 1 hour, uncovered, stirring from time to time. Top up with extra stock or water if needed.

Taste just before serving, and adjust the seasoning to your liking.
Ladle into bowls and top with a dollop of sour cream, a sprinkle of paprika and chopped chives.

Serve with warm crusty bread.

Serves 6-8

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