The meat was sealed, added to the soften onions and garlic, a teaspoon of paprika and plenty of beef stock. Then a low heat as the whole simmered. I am not sure the potatoes benefited from par-boiling before being added to the dish but that is what I did. Around 30 minutes before the end of the three hours the potatoes were added to the stew and left to cook just as slowly but without a lid to the dish.
With a real spicy kick the chorizo bled colour into the stew, the flavours mingling with the paprika and other ingredients. A hearty dusting of chopped parsley added a freshness to the whole but the spice edge from the chorizo took a heavy hammer to the complexities of the accompanying wine; which was a shame, but the succulent steak component shone in a near perfect match. Three hours simmering and less than forty minutes to eat; at least the house hummed with delicious aromas and the guests went home sedated and mellow.
Part One was posted earlier. [Photos Andrew Barrow]
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Reader Comments (Page 1 of 1)
1-23-2006 @ 10:28PM
Ken Sloan said...
Looks quite tasty! I've always enjoyed the taste of chorizo and it works so beautifully in stews.
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1-24-2006 @ 1:41PM
Andrew said...
It was nice actually - not too smoky in flavour (which I am not too partial too) but perhaps could have done with the addition of a little chilli to warm it up a tad.
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1-25-2006 @ 10:42AM
pantrygirl said...
Sounds delicious.
Would you mind sharing the recipe? I just happen to have a few chorizo sausages leftover from a brunch over the weekend I could use.
If you prefer, you can email me.
Thanks.
Reply
1-25-2006 @ 11:03AM
Andrew said...
The wasnt really a recipe well no fixed quantities anyway - it is as reported in part one. The stewing beef pieces were browned and removed from the pan, onion and garlic softened, paprika stirred in (about a small teaspoon for the four people it was for), chorizo thickly sliced and added, steak returned to the pan, tin of tomatoes topped up with beef stock. I would have added wine too if I had some.
It was simmered, covered, for two and a half hours on a low heat. I added large chunks of par-boiled potatoes and would have added some sliced red or green pepper too if I had remembered to buy one. Simmered without the lid until the potatoes were cooked.
I would add some chili to spice up the sauce a bit next time; maybe a bay leaf too. And thats it. I made it up basically!
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