Heat the oil in a heavy-bottomed pan over a medium heat, and add the beef. Stir occasionally until browned all over. Add the rice flour and paprika, and stir through, until all the juices have been mixed in.
Add all the other ingredients and cover. You can then either simmer gently on the hob for 30 minutes (stirring every so often), or bake in the oven for 45 minutes at 160C fan/GM4. Or you can cook in a slow cooker on low for 6-8 hours (just make sure the potatoes are well covered with the sauce).