2 tablespoons olive oil
1kg of Beef Chuck Casserole Steak, cut into 4cm chunks
1 brown onion, chopped
3 tablespoons tomato paste
2 teaspoons sweet paprika
1 tablespoon plain flour
1 1/2 cups beef stock
150g button mushrooms, quartered
2 carrots, peeled and thickly sliced
1kg sweet potatoes, peeled, cut into 4cm chunks
200g green beans, trimmed,cut to 4cm
1/2 greek yoghurt, to serve
Heat half of the olive oil in a large saucepan and cook the beef over a high heat in 3 batches until brown. Once brown transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Cook for 5 minutes, until soft. Add tomato paste and paprika and sprinkle flour over. Cook, stirring, for 1 minute. Gradually add stock, stirring constantly.
Return meat to the pan, cover and bring to the boil. Reduce heat to low and stir gently, covered, for 1 hour. Add mushrooms, carrot and sweet potato. Replace lid and cook for 45 minutes then add beans and cook a further 15 minutes.
Serve topped with a dollop of greek yoghurt.