Season the beef generously with salt and set aside. Set a large casserole pan on a medium heat and pour in half the oil. Once hot, add in the beef and brown in batches until lightly golden all over. Remove from the pan and set aside. Don't overcrowd the pan. Cook the beef in batches if needed.

To the same pan, add the remaining oil and gently sweat the sliced onions on a low heat until just soft, about 10 minutes. Tip in the chopped garlic, cooking for a further minute. Return the beef to the pan and stir in both types of paprika, the caraway seeds, tomato puree and flour (alternatively, tip all ingredients into a slow cooker at this point). Cook for a full minute, ensuring that the paprika doesn’t burn on the base of the pan.

Add the tins of tomatoes, beef stock, sugar and bay leaves to the pan. Stir well, ensuring nothing has stuck to the base of the pan. Gently simmer on the hob or in the oven at 180°C fan for 45 minutes until the liquid has reduced by a third and the beef is tender. You can also slowly simmer on the stove.

Peel and chop the potatoes into 1.5cm pieces. Add the to the stew, along with the sliced peppers and cook for a further 30 minutes until the beef is fork-tender and the potatoes soft. Check for seasoning.

Serve the goulash with crusty bread, a dollop of sour cream.