Step 1

Turn on your slow cooker to low. Heat 2tbsp olive oil in a large frying pan over a medium heat. Season and sear the diced British beef (1 kilogram) in batches (don’t crowd the pan too much) until it’s brown on all sides. Transfer to the slow cooker once done.

Step 2

Using the same pan, fry the onion (for 10 minutes until starting to soften. Then add the pepper (and easy garlic (3 teaspoon) and fry for another 5 minutes, making sure you don’t burn the garlic.

Step 3

Stir in the flour, smoked paprika (2 tablespoon), sweet paprika (1 tablespoon), bay leaf (and caraway seeds (1 teaspoon) and cook for another couple of minutes. Then add your tomato purée (2 tablespoon), chopped tomatoes (1 tin) and beef stock (400 millilitre). Mix well and transfer to the slow cooker. Make sure there’s enough stock to cover all the beef.

Step 4

Cook for 6-7 hours on low when the beef will be super tender. Check the seasoning, then add in the soured cream (150 millilitre).

Step 5

Serve with microwave wholegrain rice (to taste), mashed potato or parmentier potatoes. To serve, finish off with a little chopped parsley (to taste).