SPANISH COCIDO

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Spanish Cocido image

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.

Provided by kittykarate

Categories     Meat

Time 11h

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs casserole steak, cut into 1 inch squares
3 tablespoons olive oil
1/2 lb chorizo sausage
1 medium onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 (8 ounce) can chopped tomatoes
2 (8 ounce) cans chickpeas
2 cups beef stock
salt and pepper
1/4 cup sherry wine

Steps:

  • Saute beef in oil in casserole dish until lightly browned.
  • Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
  • When onion limp and golden, add tomatoes and stock.
  • Puree one can of chickpeas and add to mixture.
  • Cover casserole and cook at 100 C for 5 hours.
  • Drain second can of chickpeas and add to stew, cook for 30 minutes more.
  • Season with salt and pepper and add sherry just before serving.

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