Place the meat in a bowl, add the flour, salt, and pepper. Toss to coat and set aside. Preheat the oven to 140℃ (130℃ fan)/275°F/gas mark 1.
In a large frying pan heat 1 tbsp of the oil and gently fry the onions until softened and beginning to colour. Stir in the garlic, then transfer to a ovenproof casserole.
Add a little more oil to the frying pan and fry the meat in batches until browned on all sides. add to the casserole.
Once all the meat has been browned, stir the paprika into the frying pan followed by the tomatoes. Add the water and stock cube and bring to the boil. If your frying pan is not big enough, add the stock cube and boiling water straight to the casserole.
Pour into the casserole. Add the bay leaves, cover and cook in the oven for 1 ½ hours.
Add the peppers to the pan, cover and cook for a further 1–1½ hours. Stir well and serve topped with a good dollop of soured cream or yoghurt. sprinkle with a little extra paprika.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper or the yoghurt and sour cream.)