INGREDIENTS
- ¼ lb Chorizo (Mexican, or a little less of the dried Spanish variety, or use bacon)
- 2 lbs. stew meat
- Salt and Pepper, to season beef and veggies (1t for meat, ½ teaspoon for vegetables)
- 2 tbsp flour
- 1 tbsp oil, coconut or canola
- ½ onion
- 2 carrots, diced
- ½ red pepper, diced
- 1 cup chopped smoked, dried tomatoes
- 1 tbsp smoked paprika
- 1 tbsp tomato paste
- 1 can beef stock, plus more if needed to maintain liquid level while cooking
DIRECTIONS
Preheat 4Qt pan over medium high heat and add oil.
Cook chorizo until brown. Toss beef with seasoning and flour and brown in hot pan.
When meat is brown add onion, carrots and peppers and cook until onions are translucent. Add smoked paprika and stir for a moment until fragrant. Stir in tomato paste and cook until paste begins to brown. Add smoked tomatoes and beef stock.
Cover and cook gently for 3-4 hours until meat is tender.
Thicken sauce as desired, using a flour or cornstarch flurry or a slice of bread.
Serve over potatoes or noodles.
