Beef and chorizo stew

Method

1. Heat the oil in a heavy casserole over medium heat.

2. Add the chorizo and cook for about two to three minutes until the oil begins to run. Remove the chorizo and set aside in a bowl. Increase the heat, add the beef to the pot and fry off in batches until sealed and well browned. If the pan is over-crowded the meat will stew rather than brown.

3. Remove the beef from the pot and put in the bowl with the chorizo. Add the onion to the pot (adding extra oil if required), and cook, stirring until golden and just starting to brown at the edges. Add the garlic and cook for a minute or two.

4. Stir in the flour and cook for another minute. Add the tomato purée, paprika and thyme and cook for a few seconds. Then return the chorizo and beef to the pot. Stir everything well, then add the sherry and wine, bring to simmering point, then add the hot stock or water.

5. Cover and simmer gently until the meat is tender, about one and a half hours. We prefer to cook it in a pre-heated oven, 160°C. Season cautiously, but taste first because if the sausage is salty you may not need any additional salt, just some freshly ground pepper.