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