Warm a frying pan or casserole dish on the hob for 1 min. Drizzle in 1 tbsp oil and add the beef braising steaks. Fry for 8-10 mins, turning the steaks over halfway through, till browned on both sides. Lift out of the pan and into a bowl using tongs.

While the beef browns, peel and thinly slice the onions. Thickly slice the mushrooms. Halve the peppers and scoop out the seeds and pith. Cut into 1cm-thick slices. Peel and grate the garlic. From this point, follow the instructions for the slow cooker or the hob.

Slow cooker^ Add the onions, mushrooms and peppers to the pan you fried the beef in. Fry for 5 mins, stirring often, till golden brown. Transfer the beef and the cooked veg to a 3½ ltr slow cooker. Stir in the garlic, 2 tsp smoked paprika and crumble in the stock cube. Tip in the tin of chopped tomatoes and add 100ml cold water. Season with a good pinch of salt and pepper and stir to mix.

Pop a lid on the slow cooker, set to medium and cook for 6-7 hrs. For a faster stew, set to high and cook for 5 hrs, or set to low and cook for 8-9 hrs.

When the beef has 45 mins left to cook, peel the potatoes and chop them into large chunks. Pop in a large pan and cover with cold water. Add a pinch of salt. Bring to the boil then simmer for 15-20 mins till the potatoes are soft when pierced with a knife.

While the potatoes cook, finely chop the flat leaf parsley, keeping the leaves and stalks separate.

Drain the potatoes, tip them back into the pan and allow them to steam dry for a few mins. Add a good pinch of salt and pepper and pour in 1 tbsp olive oil. Add the chopped parsley stalks. Mash till smooth. Pop the lid on the pan to keep the mash warm while you finish cooking the beef.

When the beef is cooked, lift it out of the slow cooker and onto a plate. Shred in to large chunks using a fork. Stir most of the yogurt into the smoky veg sauce then add the beef back in. Taste and add more salt or pepper if you think it needs it. Serve the beef casserole with the mashed potato, topped with the remaining yogurt and the parsley leaves.

On the hob^ Add the onions to the pan you fried the beef in, and cook gently for 4-5 mins till lightly browned.

Add the garlic, mushrooms and peppers and fry for 5 mins, stirring. Add the beef back to the pan. Stir in 2 tsp smoked paprika and crumble in the stock cube. Tip in the tin of chopped tomatoes and add 300ml water. Season with a generous pinch of salt and pepper and stir to mix.

Pop a lid on the pan and simmer on a low heat for 2-3 hrs till the beef is tender and can be pulled apart with a couple of forks. Stir every now and then, and add a little more liquid if it needs it.

When the beef has 45 mins left to cook, peel and chop the potatoes into large chunks. Place in a large pan and cover with cold water. Add a pinch of salt. Pop on a medium heat and bring to the boil. Simmer for 15-20 mins till the potatoes are just soft when pierced with a sharp knife.

While the potatoes cook, finely chop the flat leaf parsley, keeping the leaves and stalks separate.

Drain the potatoes, tip them back into the pan and allow them to steam dry for a few mins. Add a good pinch of salt and pepper and pour in 1 tbsp olive oil. Add the chopped parsley stalks. Mash till smooth. Pop the lid on the pan to keep the mash warm while you finish cooking the beef.

When the beef is cooked, lift it out of the pan and onto a plate. Shred into large chunks using a fork. Stir most of the yogurt into the smoky veg sauce then add back the beef. Taste and add more salt or pepper if you think it needs it. Serve with the mashed potato, topped with the remaining yogurt and the chopped parsley leaves.