Tips for Experienced Cooks
To elevate the beef and chorizo stew, consider browning the chorizo along with the beef to enhance its flavor and introduce a smokier taste to the dish. Incorporating a dash of quality red wine into the stew after the vegetables have softened and before adding the beef broth can add depth and richness to the flavor profile. For the salad, try adding a sprinkle of feta cheese or goat cheese for a tangy contrast and some roasted pine nuts for a crunchy texture.
Step 1: Brown the beef
Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
- 2 tbsp olive oil
- Beef
Step 2: Cook the aromatics
Add the chorizo, bell peppers, onion, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
- Chorizo
- Bell peppers
- Onion
- Garlic
Step 3: Season the stew
Stir in the paprika, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, until fragrant.
- Paprika
- Cumin
- Oregano
- Cayenne pepper
- Salt
- Black pepper
Step 4: Simmer the stew
Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the beef is tender.
- Beef broth
Step 5: Prepare the salad
In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
- Mixed greens
- Cherry tomatoes
- Red onion
- Red wine vinegar
- Olive oil
- Salt
- Pepper
Step 6: Serve
Serve the beef and chorizo stew hot with the green salad on the side.
Meat, Eggs, & Dairy
- 1 pound beef stew meat
- 4 ounces chorizo
Fresh Produce & Herbs
- 1 whole green bell pepper
- 1 whole red bell pepper
- 1 whole onion
- 4 cups mixed greens
- 1/2 cup cherry tomatoes
- 1/4 cup red onion
Seasonings & Spices
- 3 cloves fresh garlic
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove salt
- 1 clove black pepper
Pantry Items
- 2 cups beef broth
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil