Guiso carrero – hearty beef, chorizo and rice stew

Ingredients for 4 portions

• 600 gBeef chuck
• 2Spanish chorizos
• 2Yellow onions
• 1Bell pepper
• 2 clovesGarlic
• 2Carrots
• 2 tbspRapeseed oil
• 400 gCrushed tomatoes
• 1 tspPaprika
• 1 tspOregano
• 2Bay leaves
• 1 cubeBeef stock
• ≈ 1.2 lWater
• 500 gPotato
• 400 gSweet potato
• 400 gPumpkin
• 200 gRice
• to tasteSalt
• to tasteBlack pepper
• 2 tbspParsley, chopped

Method

1. Cut the beef into 3 cm cubes and the chorizo into thick slices. Chop the onions, pepper and garlic and slice the carrots.
2. Heat the oil in a large pot over a high heat and brown the beef in batches. Add the chorizo and fry for 2 more minutes.
3. Lower the heat, add the onions, pepper, garlic and carrots and cook for 8 minutes, until the onion is soft.
4. Stir in the crushed tomatoes, paprika, oregano, bay leaves, the crumbled stock cube and the water. Season with salt and pepper and bring to the boil.
5. Cover and simmer gently for 45 minutes.
6. Meanwhile, peel the potatoes, sweet potato and pumpkin and cut them into 3 cm chunks.
7. Add the potatoes, sweet potato and pumpkin, cover and cook for 10 minutes.
8. Stir in the rice and cook for 18–20 minutes, stirring now and then, until the rice and vegetables are tender. Add a little hot water if it gets too dry.
9. Turn off the heat, sprinkle with the parsley and leave the stew to rest for 5 minutes before serving.

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