Beef Shin, Chorizo and Chickpea Stew
This Spanish-style beef stew uses one of my favourite cheap cuts, shin of beef. Try this one-pot recipe and serve with some creme fraiche along with rice or potatoes.
Serves 4
50ml vegetable oil
1 red pepper
1 green pepper
10g ground cumin
10g tomato puree
10g smoked paprika
2 garlic cloves
1 white onion
200g cooked chickpeas
10g plain flour
300ml beef stock
200g tinned chopped tomatoes
200g raw, finely sliced cooking chorizo
1kg beef shin
Preheat the oven to 180C. Place a casserole dish on a medium heat and add the oil. Mix the flour, ground cumin and smoked paprika. Dust the beef shin with the flour mixture, place in the casserole dish and colour each side.
Remove from the plan and set aside. Reduce the heat to a low heat, roughly chop the onion and add to the casserole dish cover with the lid and allow to sweat for five minutes without colour. Finely chop the garlic and add to the onions and sweat for one minute before returning the beef to the dish along with any of the remaining flour mixture, chopped tomatoes, beef stock and finely sliced chorizo. Increase the heat and bring to a simmer. Cover with the lid and put in the preheated oven for one hour.
Cut the peppers in half, remove seeds and roughly chop. After an hour remove the casserole from the oven and add the peppers and chickpeas. Return to the oven for a further hour. Once cooked, remove from the oven and allow to rest with the lid on for 30 minutes before serving.
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