Beef and Chorizo Stew

Options, something we aren’t great with…having to make decisions isn’t our strong point…so with having different ways to cook this I went for easiest on the day! The ingredients are the same and it’s easy as pie!

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400-500g diced stewing beef
3 or 4 chorizo sausages
250 ml red wine
rosemary, thyme, cracked black pepper,and garlic to taste we used about 1T of each
1 can of chopped tomatoes
1 onion or 1 leek
3 or 4 carrot
2T corn flour

Now…I put the beef in the red wine and spices to marinate overnight…it’s not necessary but adds flavour. The next day after work I popped the whole shebang into a crock pot, chopped up the chorizo into one inch pieces so you’d get about 4 or 5 to every sausage. Bang them into the pot, peel and cut the carrots to about the same size and bang them in too as well as the onion or leek…or hell use both. Then chuck in the can of tomatoes and mix it all throughly. Put the lid on and I put it on for 3 hours on high. About 30 minutes before you want it take some of the juice out of the cooker and mix it with the cornflour to make a paste and tip it back into the cooker and mix thoroughly. Lid back on and 30 minutes later….dinner! We had ours with mashed potatoes. Now as I said you can cook this a couple of different ways…in the oven at 160c for about 2 1/2 hours…or even in a heavy saucepan on the stove…but you’d need to watch it closely and stir quite often so it doesn’t stick to the bottom. I’m lazy so I prefer the crockpot method 🙂