Directions

1. Heat the oil over a medium heat in a large pan with a good fitting lid as this dish will need to cook for around 2 hours. Alternatively, you can transfer to a slow cooker once the beef stock has been added. If using a Ninja Foodi, use the sear function until the beef stock has been added and then switch to slow cook.

2. Add the diced beef, shallots and garlic to the hot oil and fry until the meat has started to brown. Cover with a lid and allow to cook for 2-3 minutes.

3. Add the peppers, tomatoes, parlsey and paprika, combine with the meat and cook for 2-3 minutes.

4. Add the beef stock and increase the heat to bring to the boil.

5. Cover over a low heat for at least 90 minutes to allow the meat to become tender or transfer everything into a slow cooker (on high for around 4 hours or low for around 8 hours).

6. When you are ready to serve the dish, add the soured cream.