• 1tbsp veg oil
  • 1oz butter
  • 1 onion, finley chopped
  • 2lb 4oz shin beef, cubed
  • 1tsp paprika
  • 1/2tsp caraway seeds
  • 1/2tsp fresh thyme leaves
  • 1 clove garlic, crushed
  • 2pts beef stock
  • 1 red pepper, seeded and chopped
  • 1 fat red chilli, seeded and chopped
  • 400g chopped toms
  • 1tbsp tomato puree
  • 1lb floury potatoes, peeled and cut into small cubes


  • STEP 1
    In a large flameproof casserole, heat the oil and butter and gently cook the onion for about 8 mins, until it begins to soften without colouring. Increase the heat and add the meat, browning it on all sides. Sprinkle in the paprika, remove the pan from the heat and stir thoroughly.
  • STEP 2
    Return to the heat and cook for a couple of mins. Add the caraway seeds, thyme, garlic and stock to cover and stir thoroughly. simmer gently, uncovered for 2 hours, adding more stock if necessary.
  • STEP 3
    Add the peppers, chilli, tomatoes and tomato puree and potatoes to the pan. mix thoroughly and add more stock to cover. Simmer gently for about 30 mins, until the potatoes are cooked and the meat is tender. seson to taste.

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A star rating of 4.3 out of 5.4 ratings