Preheat oven to 200 degrees C. Lightly grease a casserole dish.
In a frypan over medium heat, cook the beef until evenly brown. Remove beef from frypan, reserving juices and set aside. Mix in the olive oil, and saute the green capsicum, onion, carrot and celery until tender.
Return beef to the frypan and season with paprika, salt, black pepper, chilli flakes, cinnamon and cloves. Stir in the water and red wine until heated through. Dissolve the beef stock cube into the mixture. Remove frypan from heat and mix in the cream.
Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes and top with remaining potatoes.
Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.
This is my husband's favorite recipe, the only thing that I do different is that I use cayenne pepper instead of paprika as that's what I had in the cupboard the1st time I made it, so that's what I always use now. - 20 Dec 2015
Both my husband and myself weren't fans of the cinnamon and cloves in this one. I also don't like capsicum so left that out. I also don't like things too hot, so used a small amount of chili powder instead of chili flakes. I will make this again with a few tweaks - I think I'll use a little garlic powder and some herbs to replace the cinnamon and cloves, and increase the amount of chili powder that I used. I'll try to update my review once I have made these changes.
I made this recipe again in April 2016 - I'd forgotten I'd made it before. This time the cloves weren't very strong, and I actually left the cinnamon out as I couldn't find mine in my pantry. This time though I did find that the meat was very dry. I thought it was quite a dry sauce when I was making it, and I did think about this with the potato on the bottom of the dish - the meat was very dry when I served it up. I will make it again, but will add a lot more liquid. - 10 Sep 2015