Preheat oven to 180 degrees. Toss beetroot in one tablespoon olive oil, sprinkle with caraway seeds and chuck them in to roast.
Heat 1 tablespoon oil in a heavy-bottomed saucepan, and sautee onion and garlic until fragrant, and onion is translucent.
Add red capsicum, and sautee until it's tender and starts to release its juices a little.
Toss through mushrooms until they start to become tender as well.
Stir through paprika, and cook 1 minute for flavours to combine.
Add potatoes, tomatoes, wine, tomato paste and stock. Reduce heat low, and cook for about 30 minutes or until potatoes are tender.
Turn off the heat, add caraway roasted beets, and allow to sit for one hour for flavors to combine.
Garnish with fresh parsley and serve.

2 large beetroot, cut into 2cm cubes
1 teaspoon caraway seeds
2 tablespoon olive oil
1 clove garlic, crushed
1 medium onion, chopped
1 large red capsicum, chopped
8 button mushrooms, quartered
1.5 tablespoon paprika
2 large potatoes, cut into chunky cubes
1 cup dry red or white wine
1 cup chopped very ripe tomatoes
1 tablespoon tomato paste
1 cup veggie stock
1 handful flat leaf fresh parsley, chopped