Preheat the oven to 180°C, gas mark 4. Put the beef, olive oil, garlic, paprika and sugar in an ovenproof pan. Season and mix to coat. Cover with the stock, top the pan with a lid or foil and transfer to the oven.
Cook for 2 hours, stirring every 30 minutes, until the beef is tender and falling apart. When 10 minutes’ cooking time remains, stir the beans and tomato passata into the stew.
Scatter the parsley over the stew and serve at the table with rustic bread on the side, if you like.