Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 4
Ingredients
- 1.2kg pack of Para-diced steak
- 1⁄2 cup plain flour
- 2 tspn salt and pepper
- 200ml canola oil
- 80g chorizo, 1cm dice
- 1 tspn smoked paprika
- 1 tspn paprika
- 3 garlic cloves, small dice
- 2 brown onion, diced
- 2 carrots, diced
- 5 sticks celery, diced
- 2 bay leaves whole
- 5 sticks thyme, can leave whole or
- 1 cup sherry
- 1 cup port wine
- 1 x 420g can chopped tomatoes
- 2 tbsn tomato paste
- 1L chicken stock
Directions
- Mix flour, salt and pepper thoroughly in a mixing bowl,
- Heat canola oil in a large frypan, Coat the Para-diced steak in the flour mix and seal in the pan, add to slow cooker.
- In the same frypan, sautee onion, carrot and celery until browned off, add thyme, paprika and bay leaves, cook for 2 min then add to the slow cooker,
- Sautee chorizo, add to the slow cooker,
- Deglaze pan with sherry and port for 4 minutes, add to the slow cooker,
- Add the tomato paste, chopped tomatoes and the stock to the cooker, mix through and cover. Leave for 4 hours at medium heat or if cooking in the oven, mix, cover and cook at 150c for 4 hours.
- Serve with a sweet potato or creamy potato mash
Tip
- For extra wow factor, at the end, stir through 1 chargrilled, peeled + sliced red capsicum (char on an open flame)
