Heat the oil in a large, lidded casserole dish and then add the beef and
cook until browned on all sides.
Stir in the onions and tomatoes and cook for five minutes.
Add the paprika and mix in, cooking gently for a minute or two.
Pour over beef stock to just cover, season, and bring to the boil.
Simmer over a very low heat for an hour and a half, stirring and checking
often. Add more beef stock when needed.
Add the green pepper and cook for a further half an hour.
Serve with boiled potatoes and cabbage.