Spanish Beef and Chorizo Stew Recipe - With Wine Match

Spicy, rich stews need a medium bodied red with bright fruit flavours. Try a smooth Tempranillo or Garnacha.
Ingredients
1KG DICED BRAISING STEAK

2 WHITE ONIONS, CUT INTO WEDGES

2 RED PEPPERS, ROUGHLY CHOPPED

2 CLOVES GARLIC

225G CHORIZO, CUT INTO CHUNKS

1 TSP CRUSHED DRIED CHILLIES

400G CAN OF COOKED GREEN OR BROWN LENTILS, DRAINED
1 TSP GROUND CUMIN

2 TSP SMOKED PAPRIKA

2 CANS CHOPPED TOMATOES

2 TBSP TOMATO PURÉE

OLIVE OIL

FRESH PARSLEY TO SERVE

Recipe Method

1. Set the oven to 160°C/320°F/gas mark 3. Heat a tbsp of the oil in a large frying pan, add half the meat and fry until browned all over, then repeat with another tablespoon of oil and the rest of the meat. Put the meat into a casserole dish while the other ingredients cook.


2. Fry the onions gently until soft. Add the peppers, chorizo, garlic and spices and fry for 5 mins. Add the tomatoes and tomato purée.


3. Put the casserole dish on the heat and add the vegetables and chorizo mixture to the meat.


4. Bring to the boil, cover, then transfer to the oven and cook for 2-2½ hours, until the beef is really tender. Add the tin of lentils and stir well so they heat through.


5. Season to taste. Serve with fresh parsley and crusty bread.



Wine Match

As a pairing for this tasty Beef and Chorizo dish, head for an equally tasty medium bodied red. A smooth Tempranillo or Garnacha.


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