It’s past the season for casseroles really, but with its chorizo, lemon and parsley this stew is light enough for a long sunny evening. And there are few dishes which aren’t improved by the addition of some fried chorizo.
There are only a few main ingredients and minimal preparation required.
Start with the cubed beef – put two table spoons of seasoned (good pinch of salt and pepper, teaspoon of paprika) flour in a bag and add in the beef. Give it a good shake until all the beef is coated.
Fry the chorizo first then remove and fry the beef (in batches) in the chorizo oil. Set the beef aside while in the same pan you fry some chunks of red pepper, diced onion and a clove of chopped garlic.
Once the veggies have softened add a heaped teaspoon of paprika, about half a teaspoon of smoked paprika (or any smoked chilli sauce) and a teaspoon of dried oregano (or thyme).
Pour in a glass of wine and bring to the boil. Add the meat back into the pan and top up with beef stock until it’s just covered.
Pop a lid on the pan and give it an hour in the oven at 180 degC. It may need 10 mins on the stove after that just to reduce and thicken the sauce.
Just before serving squeeze in half a lemon and a handful of chopped parsley.
Great with rice and ice cold beer.