Peel the potatoes and cut them into bite-sized cubes. Deseed the peppers and cut them into strips, and finely chop the onion and garlic.
Heat the olive oil in a large pan and fry the beef mince until crumbly. Add the onion, garlic and tomato purée and fry briefly.
Stir in the paprika and deglaze straight away with the tinned tomatoes and beef stock. Stir everything briefly to loosen the browned bits from the bottom of the pan.
Add the potatoes and peppers to the pan, bring to the boil, then simmer covered over a medium heat. Cook until the potatoes are soft and the stew has thickened slightly.
Season with salt and pepper. If you like, leave the stew to stand uncovered for a few more minutes so the flavours can settle.
Serve hot, with a little fresh parsley or a dollop of crème fraîche if you like.
Good to know
A farmhouse stew like this is honest comfort food without much effort. It warms you up, it's satisfying, and it tastes even more rounded the next day.
Swaps
Beef mince → turkey mince (a little leaner, plenty of protein) | potatoes → sweet potatoes (more beta-carotene, slightly more fibre) | beef stock → vegetable stock (for a version with less meat) | crème fraîche → Greek yoghurt (more protein)
Allergens
The recipe is naturally egg-free and nut-free; depending on the stock, it may contain celery or other allergens. Well suited to children if you choose a mild paprika; fine during pregnancy as long as the mince is cooked all the way through.
