Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.
Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.
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Beef, Tomato and Red Wine Casserole (cont.)