Beef & chorizo one pot
Calorie controlled cooking spray
100 g, cut into small cubes
2 medium, chopped
2 clove(s), crushed
Beef stewing steak, lean, raw
750 g, cut into 2.5 cm cubes
Plain White Flour
2 tablespoons, level
Beef stock cube(s)
1 cube(s), (500ml)
400 g, chopped
Bay leaf, dry
500 g, peeled, de-seeded and cut into 2.5 cm cubes
600 g, peeled and cut into 2.5 cm cubes
- Preheat the oven to Gas Mark 3/170°C/fan oven 150°C. Heat a large lidded flame and ovenproof casserole dish over a medium heat and spray with the cooking spray. Cook the chorizo and onions for 10 minutes, covered, until softened. Add the garlic and cook for 1 minute, then transfer the mixture to a plate.
- Spray the pan again and cook the beef in batches for 5 minutes, until browned all over. Return the chorizo and onions to the pan and sprinkle over the flour. Cook for 1 minute stirring, then gradually add the red wine and bubble for 1 minute until reduced.
- Pour in 300 ml (10 fl oz) of the beef stock and the chopped tomatoes, thyme and bay leaves, then season. Bring to the boil, cover and place in the oven for 1 hour.
- Remove from the oven and add the remaining hot stock, butternut squash and potatoes, return to the oven and cook for a further 45 minutes until the beef and vegetables are tender. Check the seasoning discard the herbs and serve sprinkled with black pepper.