Heat 1 tablespoon evoo in a deep heavy pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onions and mushrooms for 7 mins until softened. Stir in tomato paste, paprika, salt, pepper and flour and cook for 1 min more. Pour in wine and 1 cup water, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed.

Heat oven to 400℉. Mix grated potatoes with remaining 1 tablespoon evoo, salt and pepper. Sprinkle over beef stew. Place in oven until potatoes are browned and crisp about 20 minutes.