Place the beef in a bowl, add the flour, season with salt and freshly ground black pepper and toss well.

Heat a frying pan with some oil and add the beef in batches to brown. When browned, transfer to a plate. And deglaze the pan with the white wine.

Preheat the oven to 180°C/350°F / Fan 160°C/320°F / Gas Mark 4.

Heat a large hob-to-oven casserole saucepan with a lid with some oil, and add the onions. Cook until the onions are glassy, about 8 minutes. Add in the paprika and cook for 1 minute, taking care not to burn the paprika. Add in a little more oil, and then add in the garlic, red and yellow peppers and carrot chunks. Add the baby potato halves and stir well. Season with salt and pepper.  

Pour in the white wine deglazed juices, add the beef stock and tinned tomatoes. Add in the bouquet garni and honey. Stir well, increase the heat, place the lid on and bring to the boil. 

Place the lid on, and transfer to the oven for about 1½ hours, stirring occasionally. Check that the beef is soft, and check the seasoning, adding a little salt and freshly ground black pepper if needed. You may also need to add a little honey. 

To serve, ladle into soup bowls, add a dollop of sour cream on top and sprinkle over the chopped parsley. Serve with crusty bread.