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Beef & chorizo ragout with crispy potato stacks
Beef & chorizo ragout with crispy potato stacks
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Cozy up with a red wine-infused beef stew featuring chorizo and paprika – the perfect remedy for a cold day.
Ingredients:
  • 2kg beef chuck steak, excess fat trimmed, cut into 4cm pieces
  • 60ml (1/4 cup) olive oil
  • 1 chorizo sausage, thinly sliced diagonally
  • 5.00 gm sweet paprika
  • 800g can diced tomatoes
  • 375ml (1 1/2 cups) beef stock
  • 125ml (1/2 cup) red wine
  • 90g (1/3 cup) tomato paste
  • 4 dried bay leaves
  • 4 sprigs fresh thyme
  • 1 bunch (about 6 bulbs) spring onions, trimmed, halved lengthways
  • Fresh sage leaves, to serve
  • 30g butter, melted
  • 1.2kg medium Golden delight potatoes, peeled, thinly sliced
  • 125ml (1/2 cup) double cream
  • 40.00 ml finely chopped fresh sage
Instructions:
  • Season beef generously with salt and pepper. Heat oil in a large heavy-based saucepan over medium-high heat. Sear one-quarter of the beef for 2-3 minutes until browned. Transfer to a plate and continue with remaining beef in 3 more batches, ensuring the pan is reheated between batches.
  • Heat the remaining oil in the pan, and cook the chorizo until golden. Add the garlic and paprika, cook until aromatic. Then, stir in the beef, tomato, stock, wine, tomato paste, bay leaves, and thyme. Bring to a boil, then lower the heat, cover, and simmer for 2 hours, stirring occasionally.
  • Add the fresh, vibrant spring onion to the pan. Cook uncovered, stirring occasionally, for 30-35 minutes until the beef is tender and the sauce thickens beautifully.
  • To make crispy potato stacks, preheat the oven to 200°C. Grease 18 muffin pans with melted butter. Mix potato, cream, and sage in a bowl and season with salt and pepper. Spoon the mixture into the muffin pans, layering the potato slices. Bake for 40-45 minutes until golden and tender. Let cool for 5 minutes before serving.
  • Layer slices of potatoes on top of the beef, allowing them to slightly overlap. Place sage leaves on top. Serve any additional potato stacks on the side.

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