The other day I felt like making a stew.  In the refrigerator I had some veal chuck steak and a couple of chorizo sausages.  The obvious choice seemed to be a stew with Spanish flavours.  What I came up with is very similar to the goulash I make but I used chorizo instead of kransky sausages and smoked paprika instead of Hungarian sweet paprika.

Hearty and satisfying

Veal (or beef) and chorizo stew

Ingredients

750g veal or beef chuck steak (trimmed of sinew and cubed)

2 onions (finely chopped)

2 cloves garlic (minced)

1 red capsicum (deseeded and finely chopped)

2 chorizo sausages (diced)

2 tsp smoked paprika

pinch allspice

1/2 tsp dried thyme OR sprig of fresh thyme

1-2 bay leaves

1 tbs tomato paste

1 400g tin Italian diced tomatoes

2 tbs sunflower oil

water

Method 

Heat a heavy based saucepan, add a little of the oil and brown the meat.  Remove and set aside.  Add a little more oil and fry the chorizo sausage until it starts to render its own fat.  Add the onions and capsicum, fry gently, add the garlic and fry for a further 30 secs.  Add the smoked paprika, allspice bay leaves and thyme and fry gently until aromatic.  Add tomato paste and fry for 30 secs.  Add one tin of diced tomatoes and one tin of water.  Bring to the boil, cover and simmer gently for 1 1/2 hours stirring occasionally.  Remove lid and reduce sauce gently for 30 mins.  Serve with something to soak up the sauce.