About this recipe:This is a dish I like to make on wintery sundays. It's hearty and filling comfort food that can feed a group or be stored for several days and provide lunches and dinners for a week. It takes a little time to cook but once the prep is done and it's in the oven you're free to read the paper in front of the fire. It's a sweet, spicey and easily adaptable delicious meal.
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1. Season the steak pieces and mince separately with salt, pepper, smoked paprika and sweet paprika. Add a tablespoon of olive oil, the juice of half a lime and half a glass of red wine. Massage into the meat and allow to marinate.
Chop the chorizo into slices approximately half a centimetre thick and add to a dry pan on a low heat.
Finely dice the onions and chilis. Grate the garlic.
Heat a large ceramic pot on a low heat, add the butter and onions. Season with salt and pepper. Fry until the onions are soft.
Brown the meat in batches on a hot pan, add to a dish and cover.
Turn the chorizo slices. Peel and grate the carrots and them to the onions. When soft add the chili and garlic.
Add the meat to pot along with 2 cups of water, 1 glass of red wine and 500g of passata.
Add 3 bay leaves, 3oog of vine cherry tomatoes, 2 teaspoons of smoked paprika and the juice of a quarter lime. Bring to the boil. Cover and put in an oven preheated to Gas Mark 4 (180C/350F) for 60-90 minutes
Remove from oven, add 3 chopped red peppers, 1 handful of basil leaves(torn), a can each of chickpeas and mixed beans(rinse thoroughly). Check liquid levels, add more water/wine and season to taste. Return to oven for 45-60 minutes.
Serve on it’s own with a tablespoon of natural yoghurt, grated cheese and a slice of lime. Alternatively serve on a bed of rice, mashed sweet potato, with chips, wedges or bread.