Cooking time: 1 hr 20 mins
What you need
500g John Penny stewing beef, cut into 4cm pieces
2tbsp olive oil
1 onion, chopped
1½tsp caraway seeds
3tbsp sweet paprika
500ml beef stock
3 garlic cloves, minced
1 baking potato, cut into cubes
1 parsnip, peeled and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 green pepper, diced
400g can tomatoes
6tbsp sour cream
sprigs of parsley
How to cook
Preheat oven to Gas 4, 180°C, 350°F.
Heat oil in large pan and fry the beef for 5 minutes until golden. Add onion and caraway seeds and sauté until soft.
Add paprika and stir for 1 minute then pour over the beef stock. Bring to the boil, and then simmer until meat is just tender, about 40 minutes.
Add the garlic, vegetables and tomatoes. Simmer for a further 15-20 minutes until the vegetables are tender.
Allow to cool slightly then purée half of the mixture in a food processor until roughly chopped. Return to the pan and add a little more water if necessary to make a thick soup consistency.
Reheat and serve topped with sour cream and parsley.