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1. Heat oil in a large pot and add stewing beef. Fry over medium heat for 10 minutes until meat is browned.
2. Sprinkle in the paprika, thyme, garlic and seasoning.
3. Add the green beans, carrots, celery and onion. Mix together and cook over medium heat for 5 – 10 minutes.
4. Add the tomato paste, tomato puree, Worcestershire sauce, red wine, potatoes and stock. Mix together and leave to simmer on low heat for 90 – 120 minutes.
5. Add the cream cheese and mix through.
6. Serve with bread and fresh thyme.
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