Slip-on the moccasins and get ready to cosy up with a bowl of our smoky chipotle and chorizo slow-cooked beef.
We love to eat this recipe in front of the fire with crispy jacket potato wedges sprinkled with paprika.
1kg Beef shin available from our Chiswick or Chelsea stores and diced into cubes
170g Chorizo, diced
2tbsp plain flour
2 onions, finely chopped
3 sticks of celery, finely chopped
3 cloves of garlic, finely chopped
2 tsp chipotle paste
3tsp smoked paprika
400g chopped tomatoes
300g of tenderstem broccoli with stalks chopped
4 large carrots roughly chopped
500g chestnut mushrooms, roughly chopped
500ml beef stock available from our Chiswick or Chelsea stores
Heat a pan with some oil and fry off the beef, onions and celery until softened and gently browned. Add the paprika and chipotle paste and stir for 2 minutes. Add in the flour and continue stirring for an additional 2 minutes.
Add the chopped tomatoes, beef stock, chestnut mushrooms, carrots and broccoli to the pan and set to simmer.
In a separate pan, heat some oil and add in your chorizo chunks. Crisp up the chorizo until it starts to release its oil, then add to the beef and leave to simmer for a further 1hr 30mins. Serve with your chosen accompaniment.