Heat a heavy-based saucepan over a high heat.
When it is hot, add a little olive oil and brown the meat in batches.
Use a little more oil if necessary, to keep the meat from burning and sticking to the saucepan.
Add the onions to the pan and sauté until brown.
Add the garlic, then return the meat to the pan.
Sprinkle with the flour and paprika.
Stir well, then add tomatoes and beef stock.
Bring to the boil, then reduce heat and cover.
Gently simmer for 2 hours or until the meat is very tender.
Add red peppers and simmer for another 30 minutes.
Season to taste with salt and freshly ground black pepper.
Serve topped with rocket pesto and sour cream,and sprinkle with a little extra paprika.