Step 1

Season the beef with salt and pepper. Heat half the oil in a large saucepan or flameproof casserole dish over medium-high heat. Add one-third of beef. Cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining beef, reheating the pan between batches.

Step 2

Heat remaining oil in the pan over medium-high heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until golden. Add the garlic and caraway seeds, and cook for 1 minute or until aromatic. Remove from heat. Add the paprika and stir for 1 minute to combine. Place over medium-high heat. Add the potato and stir to coat.

Step 3

Add the beef, wine, tomato and stock to the pan. Reduce heat to low. Cover and cook for 2 hours or until the beef is tender. Taste and season with salt and pepper.

Step 4

Divide among serving dishes. Top with sour cream and parsley to serve.