Heat oven to 160 or 140 degrees Celsius or gas mark 3.
Heat 1 tablespoon of olive oil in a flameproof casserole dish or heavy-based saucepan. Sprinkle 700g of stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tablespoon of oil for each batch. Set the browned meat aside.
Add in the remaining 1 tablespoon of oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 minutes.
Return the beef to the pan with 2 tablespoons of tomato purée and 2 tablespoons of paprika. Cook, stirring, for 2 minutes.
Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hour 30 minutes to 2 hours. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.
Sprinkle over 2 tablespoons of flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.
