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Shredded beef, chorizo and olive stew

  • 0:25 Prep
  • 2:55 Cook
  • 6 Servings


  • 2 tablespoons extra virgin olive oil
  • 1kg piece beef blade roast (see note)
  • 2 chorizo sausages, thinly sliced
  • 1 brown onion, finely chopped
  • 1 celery stalk, finely chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 2 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • 410g can crushed tomatoes
  • 2 cups Massel beef stock
  • 1 red capsicum, thickly sliced
  • 1 green capsicum, thickly sliced
  • 1/2 cup pitted kalamata olives, halved
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh oregano leaves
  • Crusty bread, to serve


  • 1
    Heat 1/2 the oil in a large, heavy-based saucepan over medium-high heat. Cook beef, turning, for 10 minutes or until browned all over. Transfer to a plate.
  • 2
    Heat remaining oil in pan. Add chorizo, onion and celery. Cook, stirring, for 10 minutes or until onion softens. Add garlic and cumin. Cook, stirring, for 1 minute or until fragrant. Add tomato paste and vinegar. Cook, stirring, for 2 minutes.
  • 3
    Return beef to pan with tomatoes, stock and 1 cup water. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours or until beef is tender. Uncover. Add capsicum. Cook, uncovered, for 30 minutes or until beef is very tender. Remove beef from pan.
  • 4
    Using 2 forks, roughly shred beef. Return beef to pan. Cook for 2 minutes or until heated through. Stir in olives and lemon juice. Season with salt and pepper. Top with oregano leaves. Serve with bread.

Source: taste.com.au


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