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Ingredients - 3 tbsp beef tallow - 2 brown onions, diced - 25g sweet paprika - 800g beef (I used flank), cut into 3cm pieces - 5 cloves garlic, minced - 2 red capsicums, diced - 1 yellow capsicum, diced - 2 tomatoes, diced - 1 carrot, diced - 2 medium potatoes, diced - 1L beef stock - 1 bay leaf - Salt and pepper to taste - Sour cream to serve - Bread for the side Method 1. In a heavy-based pot you have the lid for, heat the tallow and sweat the onions for 4 minutes. 2. Add the beef and season with salt, brown this off for 6-7 minutes. 3. Add the rest of the veg apart from the potato. 4. Next add the paprika, bay leaf and stock and bring to a simmer. 5. Stir well and cook for 2 hours on low before adding the potato and cooking for a further hour or until the meat and potatoes are fork-tender. 6. Serve with sour cream and crusty bread.

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