Smoky Beef Stew by Chef Sandy

Serves 4

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 T flour
1T oil, coconut or canola
½ onion
2 carrots, diced
½ red pepper, diced
1 c chopped smoked, dried tomatoes
1T smoked paprika
1T tomato paste
1 can beef stock, plus more if needed to maintain liquid level while cooking.

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.