I adapted this from a recipe in a free magazine from my supermarket.
Really tasty and easy but required a lot of prep time. Prepare and measure as many ingredients as you can to make this easier for yourself.
Beef stew with chorizo
5 oz piece of chorizo, chopped into slices about 0.5cm thick.
700g stewing beef, cut into 1.5cm cubes
2 tbsp flour, seasoned
1 small onion, finely sliced
1 medium red onion, finely sliced
3 cloves of garlic, crushed
1 red chili, thinly sliced
1/2 tsp ground cumin
1/2 tbsp dried thyme
1 tsp ground allspice (I didn't have this but substituted for a pinch of cinnamon, ground cloves, ground ginger and grated nutmeg)
1 tsp paprika
400g tin of chopped tomatoes
1 pt chicken stock
1 x 1" cinnamon stick
Pinch of brown sugar
1. Preheat oven to 180˚C.
2. Heat 2 tbsp olive oil in a pan and add chorizo. Cook for 3 minutes on a medium heat, turning once.
3. Using tongs lift the chorizo from the pan to a plate and set to the side.
4. Toss the beef in the seasoned flour, then add to the same pan used for the chorizo. Cook on a high heat until the beef is browned then add to a casserole dish.
5. Lower the heat and add 1 tsp oil. Add the onions and cook gently for 10 minutes.
6. Add the garlic, chili and cumin. Mix and fry for 3 minutes.
7. Add the thyme, allspice (cinnamon, cloves, ginger and nutmeg) and paprika, followed by the tomatoes and cook for a few minutes.
8. Pour in the stock, add the cinnamon stick and bring to the boil.
9. Add to the casserole dish and mix with the beef. Place the lid on top and cook in the oven for 1 hour 15 minutes.
10. Remove the casserole from the oven, stir in the chorizo and the pinch of brown sugar. Return to the oven for a further 15 minutes.
11. Allow to cool for 5 minutes before serving.