Smoky beef casserole
|1 kg||beef — stewing pieces, on the bone|
|2||onions — chopped|
|2||garlic — cloves, minced|
|2||carrots — peeled, chopped|
|250 g||chorizo — sliced|
|60 ml||vinegar — dry red|
|500 ml||stock — beef|
|1||tomatoes — whole, peeled|
|30 ml||tomato paste|
|15 ml||paprika — smoked|
|8||fresh thyme — sprigs|
|125 ml||fresh parsley — chopped|
|salt and freshly ground black pepper|
Heat the olive oil and butter in a large heavy-based pot and fry the beef, in batches, on all sides until brown. Remove from the pan.
In the same pan sauté the chopped onions, until soft and fragrant.
Add the garlic, carrots and chorizo and stir-fry for 2 minutes. Add the vinegar and cook until evaporated.
Add the beef stock, tomato, tomato paste, bay leaves, paprika, thyme sprigs and chopped parsley. Season with salt and pepper.
Cover the casserole with a double layer of foil and then the lid.
Cook in the oven for 3 hours. Remove the thyme sprigs and any bones that separated from the meat and serve hot.