Shredded Beef, Chorizo & Olive Stew
December 30, 2018
"From our Sunday newspaper The Sunday times."
- Serving Size: 1 (458.7 g)
- Calories 728.4
- Total Fat - 55.3 g
- Saturated Fat - 20.1 g
- Cholesterol - 170.4 mg
- Sodium - 1536.9 mg
- Total Carbohydrate - 9.9 g
- Dietary Fiber - 2.1 g
- Sugars - 3.7 g
- Protein - 46.7 g
- Calcium - 66.3 mg
- Iron - 6 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.5 mg
Heat 1/2 the oil in a large, heavy-based saucepan over medium-high heat and cook beef, turning, for 10 minutes or until browned all over and then transfer to a plate.
Heat remaining oil in pan and add chorizo, onion and celery and cook, stirring, for 10 minutes or until onion softens and then add garlic and cumin and cook, stirring, for 1 minute or until fragrant and then add the tomato paste and vinegar and cook, stirring, for 2 minutes.
Return beef to pan with tomatoes, stock and 1 cup water, cover and bring to the boil and then reduce heat to low and simmer for 2 hours or until beef is tender.
Uncover and add capsicum and cook, uncovered, for 30 minutes or until beef is very tender and then remove beef from pan.
Using 2 forks, roughly shred beef and return beef to pan and cook for 2 minutes or until heated through.
Stir in olives and lemon juice and season with salt and pepper and top with oregano leaves and serve with bread.
NOTE - The beef needs to be covered by the liquid to prevent it from drying out. so if necessary, cut the beef in half.
Tips & Variations
No special items needed.