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Preheat oven to 180°C.
Roll beef in flour mixed with paprika (easiest to do in a plastic bag).
Put into a lidded casserole dish that will hold ingredients comfortably with not too much extra space.
Whizz tomatoes and their juice in a food processor, or crush roughly with a wooden spoon, and add to meat.
Add remaining ingredients to casserole and stir.
The meat should be almost covered by liquid.
Press a piece of baking paper over contents and cover with lid.
Cook in oven, undisturbed, for 2 hours.
Taste for seasoning.
Check if meat is tender and cook longer if necessary.
Offer stew with a bowl of yoghurt and maybe a small bowl of sliced pickled dill cucumbers.