Steps to Prepare Favorite Spanish Beef, Mushroom & Chorizo Stew

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Favorite Spanish Beef, Mushroom & Chorizo Stew. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Spanish Beef, Mushroom & Chorizo Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spanish Beef, Mushroom & Chorizo Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spanish Beef, Mushroom & Chorizo Stew is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spanish Beef, Mushroom & Chorizo Stew estimated approx 1 hour 15 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Spanish Beef, Mushroom & Chorizo Stew using 23 ingredients and 3 steps. Here is how you cook it.

This hearty stew is perfect for a chilli Autumn evening. Absolutely packed full of flavour with super tender beef and a rich red-brown sauce. I like to use foraged chicken of the woods mushrooms in this as their texture lends well to this dish, however a nice robust alternative such as chestnut will do.

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Ingredients and spices that need to be Get to make Spanish Beef, Mushroom & Chorizo Stew:

1. To prepare the beef:
2. 800 g beef steak strips,
3. 1.5 tbsp cornflour,
4. 1/2 pint water
5. Other:
6. 600 g potatoes, diced, skins left on,
7. 250 g chopped mushrooms, (I used chicken of the woods),
8. 80 g chorizo, diced,
9. 1 large red onion, chopped finely,
10. 1 tin (400 g) chopped tomatoes,
11. 100 g green olives stuffed with garlic,
12. 2 tbsp tomato puree paste,
13. 1 beef stock cube,
14. 2 tsp chopped garlic,
15. 1 tbsp smoked paprika,
16. 1 tsp ground cinnamon,
17. 1/2 tsp ground cumin
18. 1/4 tsp cayenne pepper,
19. 2 tsp dried oregano,
20. 1 tsp dried thyme,
21. 1 tbsp soft light brown sugar,
22. Salt and pepper to season,
23. 4 tbsp olive oil for frying

Instructions to make Spanish Beef, Mushroom & Chorizo Stew

1. Trim the beef of sinue and fat, any larger strips cut them into halves so you're left with nice thin pieces. Mix together the cornflour and water in a bowl and submerge the beef pieces into it. Refrigerate for at least 30 minutes to tenderise. Drain the water from the beef and set it aside. Heat the oil in a large lidded saucepan. Add the onions. Fry for several minutes over a medium heat.
2. Once the onions are softened and translucent, add in the chorizo pieces. Fry until the red oils are released. Add in the spices, herbs, garlic plus the tomato paste and mix through. Fry for a couple of minutes. Add in the beef. Fry until browned off on all sides. Season well with salt and pepper.
3. Next add in the stock cube plus the tinned tomatoes. Stir. Add the sugar and allow to dissolve. Bring to a simmer. Cook with a lid on for the minutes. Now add in the mushrooms and potatoes. Return the lid and simmer for a further 15-20 minutes until the potatoes are tender. Finally stir through the olives and season with more pepper to taste. Cook for a further 3-5 minutes then it's ready to serve! Enjoy. :)

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