Cut the baby potatoes in half and then place in a medium saucepan of cold water and bring to the boil. Cook until tender and then drain.
Meanwhile, in a bowl, toss the beef in smoked paprika, regular paprika, coriander, salt, lemon peel and pepper. Heat the olive oil in a large deep frying pan, over high heat and stir-fry the beef until browned.
Reduce the heat and add the sliced onion, crushed garlic and strips of capsicum. Add the stock and the baby potatoes and simmer for 5 minutes with a lid on and 5 minutes with the lid removed. Toss the chopped parsley through the beef before serving.
Tips
Make your own veggie stock and add it into tomato-based sauces that your kids can eat. The veggie stock can often be made with the scraps of other meals - keep your onion peels, carrot peels, the end of the celery, anything at the bottom of your veggie crisper that might go to waste and simmer slowly in slightly salted water until reduced. You can then store this in the freezer for later use.
