Heat the sunflower oil in casserole/oven proof dish, add the beef and cook until browned. Lift out the chicken and lower the heat, add the onions, garlic and cook gently until soft.
Add the flour and paprika and cook, stirring for 1 minute. Pour in the stock and bring to the boil, stirring.
Return the meat to the casserole, add the tomatoes, tomato puree, peppers and season with salt and pepper. Bring back to the boil. cover and cook in the oven for 1 hour.
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