Spanish Cocido

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This is a traditional madrid style stew. You can cook this quicker at a higher temperature, but it really is worth cooking it slower to get the beef very tender. I cooked this for a dinner party last week and it was a great success.

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Steps

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Saute beef in oil in casserole dish until lightly browned.

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Add chorizo , onion , garlic , bay leaf , marjoram and thyme.

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When onion limp and golden , add tomatoes and stock.

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Puree one can of chickpeas and add to mixture.

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Cover casserole and cook at 100 c for 5 hours.

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Drain second can of chickpeas and add to stew , cook for 30 minutes more.

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Season with salt and pepper and add sherry just before serving.

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Ingredients

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steak, olive oil, chorizo sausage, onion, garlic, bay leaf, marjoram, thyme, chopped tomatoes, chickpeas, beef stock, salt and pepper, sherry wine