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Shredded beef, chorizo and olive stew
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Prep Time:
25 minutes
Cook Time:
175 minutes
Total Time:
200 minutes
Savory beef and olive one-pot meal, ideal for cozy winter nights with easy cleanup.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1kg piece beef blade roast (see note)
  • 2 chorizo sausages, thinly sliced
  • 1 brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 44.40 gm tomato paste
  • 410g can crushed tomatoes
  • 510.00 gm beef stock
  • 1 red capsicum, thickly sliced
  • 1 green capsicum, thickly sliced
  • 125.00 ml pitted kalamata olives, halved
  • 42.00 gm lemon juice
  • 40.00 ml fresh oregano leaves
  • Crusty bread, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, heat half of the oil until shimmering. Sear the beef on all sides for about 10 minutes until it's beautifully caramelized. Then, move the beef to a plate to rest.
  • In a heated pan, add the chorizo, onion, and celery. Sauté for 10 minutes until the onion softens. Stir in the garlic and cumin, cook for 1 minute until fragrant. Finally, add the tomato paste and vinegar, cook for 2 more minutes, stirring continuously.
  • Add the beef back to the pan along with tomatoes, stock, and 1 cup of water. Cover the pan and bring it to a boil, then lower the heat to a simmer for 2 hours until the beef is tender. Uncover the pan, add the capsicum, and cook for an additional 30 minutes until the beef is very tender. Finally, remove the beef from the pan.
  • Roughly shred the beef using 2 forks. Add it back to the pan and cook for 2 minutes until heated through. Mix in olives and lemon juice, then season with salt and pepper. Garnish with oregano leaves and serve with bread.

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