Hearty Beef and Vegetable Soup

500 gm Chuck Steak
2 heaped tspns Paprika
2 tblspns Vegetable Oil
8 sprigs fresh Thyme
1 chopped Onion
2 Bay Leaves
2 Carrots, chopped coarsely
2 tblspns Tomato Puree
2 cloves Garlic, chopped
300 gr chopped Potatoes
1 tbsp Cumin Seed
2 sticks sliced Celery
1.5 L Beef Stock
1 cup Sour Cream

Method
Brown meat in batches - remove. Add onion and carrot, cook for 5 minutes. Add garlic and cumin seed and cook for 2 minutes return meat to pan, add paprika, toss for 3 minutes to coat beef. Add stock, bay leaves, thyme and tomato paste. Bring to boil, reduce heat and simmer for 1 hour - till meat is tender. Add more stock if required. Add potatoes and celery and cook for 15 minutes. Cook lightly, add sour cream, season to taste. Garnish and serve.