Beef, capsicum and paprika casserole

Preheat oven to 180°C.

Cut beef into 2.5-3cm cubes. Season with salt and pepper, and add about 2 tablespoons of oil to the beef, mix well.

Heat a large frypan over a medium-high heat. Brown the beef in 2 or 3 batches.

Remove each batch and place it in a casserole dish.

Reduce heat in the pan, add a little oil, add onion and garlic, cook for 1 minute, add carrot and capsicum, cook for 1-2 minutes, and stir occasionally.

Sprinkle in paprika, flour and caraway seeds, stir until the carrots and capsicums are coated.

Gradually pour in the tomato puree and stock, stirring well.

Stir until the mixture boils. Add to the casserole dish, stir to combine.

Cover the casserole dish, place in oven.

Stir every 40 minutes or so, add water if needed to keep the ingredients just covered.

Cook until the beef is very tender.

Using your fingertips rub the butter into the flour.

Add the salt and baking powder and chives, mix well.

Make a hole in the centre, add the cold milk, and mix lightly until just combined.

Test your casserole, if the meat is tender (and just about ready to serve) you can now add the dumpling mixture.

Drop small spoonfuls of the mixture around the edge of the simmering casserole.

Re-cover the casserole dish and cook casserole for a further 15-20 minutes.

Place the browned beef and other ingredients in a heavy-based pot.

Partially cover, keep the heat low.

Stir occasionally, add water if needed during the cooking time to keep ingredients well covered.

Simmer until the meat is very tender.