Hearty Paprika Sunday Stew
(1)
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.
2 people made this
Ingredients
- 400g Steak Pieces
- 400g Mince
- Half Ring of Chorizo
- 2 Large Onions (1 Red, 1 White)
- 2 Large Red Chilis
- 4 Cloves Garlic
- 3 Medium Carrots
- 300g Cherry Tomatoes
- 3 Red Peppers
- Handful of Fresh Basil
- 1 Can of Chickpeas
- 1 Can Mixed Beans
- 1 Lime
- Salt
- Pepper
- Smoked Paprika
- Sweet Paprika
- 25g Butter
- Olive Oil
- Red Wine
- 1 Stock Cube
- 500g Passata
- 3 Bay Leaves
Method
- 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.
Tip
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.
