Lightly coat beef in seasoned flour, shaking off excess.
Heat 1 tablespoon oil in a non stick frypan, add onion and capsicum and cook for 3 minutes. Stir in paprika and cook for a further 1 minute. Remove from frypan and set aside.
Add remaining 1 tablespoon oil to pan, add meat in batches and cook for 5-6 minutes or until browned. Adding more oil if necessary.
Return capsicum mixture to frypan and stir in wine. Allow to reduce by half. Add Leggo’s Tomato Puree, Worcestershire sauce and stock. Bring to the boil then reduce to a simmer and cook covered for 1½ -2 hours or until meat is tender, stirring occasionally.
Season to taste and serve with gnocchi or pasta.