A year or so ago hubby and I went out for a meal with some friends and hubby had this Spanish style Beef Stew, which he quickly proclaimed a ‘taste sensation’. Once home I decided to replicate the recipe, the result isn’t quite there but it’s pretty darn good!
Please note that all ingredients are approximate, splash it together to get the consistency you like, the amount of meat to vegetables etc oh and the level of spice.
What you need:
- 500g Stewing beef
- 1 tin Stewed Steak
- 1 tin Butter Beans
- 1 Onion
- 3 Cloves of Garlic
- 650g of tomatoes (I like a mixture of cherry, beef and salad tomatoes for the range of textures and flavours)
- 110g Chorizo Sausage
- Small handful Green Olives
- 2 Bouquet Garni
- 1tsp Dried Chilli Flakes
- 1/2 tsp Smoked Paprika
- Large Glass of Red Wine (Save the rest to drink with the stew!)
- Large Glass of warm water
- Salt and pepper as required
Marinade the Beef, chorizo and garlic in the red wine, ideally over night.
Brown the Beef and place in either a slow cooker or an oven proof dish (with lid).
Crush the garlic, add to the chopped onion and sweat them down before adding to the Beef.
Lightly brown the chorizo and add to the other ingredients.
Put the tomato, spices, wine, water and butter beans into the pot along with the olives.
Check the liquid, it should cover the ingredients, stir well and if necessary add either some vegetable stock or more red wine until all the ingredients are covered.
Cook slowly, the longer the better, so Low on the slow cooker or about 150 degrees for at least 4hours for best results. If the sauce is too thin mix a small amount of corn flour with water to make a paste and stir this into the pot.
Serve with garlic mashed potatoes or cous cous and vegetables as required.
I’ve joined the link up at Mari’s World!