Authentic Spanish ingredients give this make-ahead beef stew a serious kick of flavour.
- 1 tablespoon olive oil
- 1kg beef chuck steak, cut into 4cm pieces
- 2 large brown onions, finely chopped
- 1 chorizo, coarsely chopped
- 4 large garlic cloves, finely chopped
- 2 carrots, peeled, coarsely chopped
- 3 teaspoons Ground Paprika
- 1 teaspoon ground oregano
- 1/2 teaspoon ground cinnamon
- 4 (about 550g) tomatoes, coarsely chopped
- 250ml (1 cup) white wine
- 185ml (3/4 cup) Massel beef stock
- 140g (2/3 cup) polenta
- 150g (1 cup) self-raising flour
- 2 eggs, lightly whisked
- 330ml (1 1/3 cups) buttermilk
- 100g manchego, cut into 1cm pieces
- 150g (1 cup) frozen broad beans, thawed, peeled
- 1-2 long fresh red chillies, thinly sliced
- Heat oil in a saucepan over medium-high heat. Cook beef, in 2 batches, for 2-3 minutes or until browned. Transfer to a bowl.
- Reduce heat to medium. Stir the onion, chorizo and garlic for 3-5 minutes or until onion is golden. Stir in the carrot, paprika, oregano and cinnamon for 1 minute or until aromatic. Stir in the beef, tomato, wine and stock. Season. Bring to the boil. Reduce heat to low. Simmer, covered, for 11/2 hours. Uncover. Simmer for 1 hour or until the beef is tender. Spoon the mixture into a large baking dish. Cool completely.
- Preheat oven to 180°C. Place polenta and flour in a bowl. Gradually stir in egg and buttermilk until combined. Stir in two-thirds of the manchego. Sprinkle broad beans over the beef. Place spoonfuls of polenta mixture over the beef, leaving gaps. Sprinkle over the remaining manchego and top with the chilli. Bake for 35-40 minutes or until golden.