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Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 4


  • 1.2kg pack of Para-diced steak
  • 12 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


  1. Mix flour, salt and pepper thoroughly in a mixing bowl,
  2. 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.
  3. 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,
  4. Sautee chorizo, add to the slow cooker,
  5. Deglaze pan with sherry and port for 4 minutes, add to the slow cooker,
  6. 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.
  7. Serve with a sweet potato or creamy potato mash


  • For extra wow factor, at the end, stir through 1 chargrilled, peeled + sliced red capsicum (char on an open flame)

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