Heat oil in a large pot and brown the cubed chuck together with any bones then remove from the pot and set aside.
Fry the onion, garlic and carrots until tender then add the paprika and cook for 1 minute stirring continuously to release the flavour and aroma.
Return the browned chuck and bones to the pot together with the KNORR Beef Stock pot, water and tomatoes.
Bring to the boil then reduce the heat and allow to simmer uncovered for 45 minutes.
Add the potatoes and simmer for a further 15-20 minutes or until the potatoes are tender.
Divide the soup between four bowls and top each bowl with 15ml of sour cream and a sprinkle of chopped chives.