1 lb chuck, cut into bite size cubes
1 tbsp flour
Salt and pepper
2 tbsp olive oil
2 tbsp sweet paprika
2 tsp crushed caraway seeds
1 onion chopped
2 cups chicken stock
Optional: 1 carrot and 1 parsnip, peeled and diced to bulk it out
1 green pepper, deseeded and roughly chopped

Method

1 Toss the cubed meat in the flour with salt and pepper. Heat the oil in a large heavy-based pan until it is very hot. Carefully add the meat and brown all over. If you put all the meat into a small pan, it will cool the pan down and the meat will not brown properly.

2 Once the meat is browned, add the paprika, caraway and onion and stir very well to prevent the mixture sticking to the pan. Cook over a low heat for 10 minutes then add the chicken stock and stir well. Turn up the heat and bring the stew to a simmer. Add the vegetables.

3. When the mixture starts to simmer, transfer to a slow cooker. Cover and simmer for about 3 hours, stirring occasionally and adding a little water if the mixture looks too thick.

Serve with pasta or mashed potatoes. Serves about 4.