Ingredients (4 servings)
1 tablespoon olive oil
400g beef chuck steak, trimmed, cubed
1 medium brown onion, chopped
1 medium carrot, peeled, chopped
2 garlic cloves, crushed
1 teaspoon paprika
3½ cups Beef stock
400g can diced tomatoes
450g potatoes, peeled, cubed
Sour cream and fresh chives, to serve
Heat oil in a saucepan over medium-high heat. Cook steak, stirring, in 2 batches, for 2 to 3 minutes or until browned. Transfer to a bowl.
Add onion and carrot to pan. Cook, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 30 seconds or until fragrant. Add stock and tomato. Stir to combine. Add steak. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until steak is tender. Add potato. Cook, partially covered, for 30 minutes or until slightly thickened and potato tender.
Season with pepper. Ladle into bowls. Dollop with sour cream. Sprinkle with chives. Serve.