Prep and cooking time: 1hr 30mins
Complex carb portions, per serving: 0.5
2 tbsp extra virgin olive oil
1 onion, diced
2 garlic cloves, finely diced or minced
1 tsp ground paprika
400g diced beef
400g mushrooms, sliced
1 carrot, diced
1L beef stock
1 x 400g tin chopped tomatoes
200g potatoes, cut into 1cm cubes
100g plain natural or Greek yoghurt
50g fresh, flat-leaf parsley, roughly chopped
Heat the oil in a large saucepan, over medium heat. Fry the onion, garlic, and paprika, until softened.
Add the beef and stir until evenly browned. Add the mushrooms and carrots, and cook until softened.
Pour in the stock and tomatoes, and season with salt and pepper. Stir to combine, and bring to a boil. Reduce to a simmer, cover and cook for up to 1hr.
Add the potatoes and cook uncovered for 25-35mins, or until the potatoes are tender.
Ladle into bowls, and top with a spoonful of yoghurt and chopped parsley.