Serves 6 people
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Ingredients
- 1kg beef shin, cut into large chunks
- 150g chorizo, sliced into 1cm rounds
- 2 tbsp olive oil (about 30ml)
- 2 large onions (about 300g), chopped
- 3 cloves garlic (about 10g), minced
- 2 tbsp sweet paprika (about 16g)
- 1 tsp smoked paprika (about 3g)
- 2 tbsp tomato purée (about 30g)
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 750ml beef stock (hot)
- 2 bay leaves
- 1 tsp dried oregano (about 1g)
- 1 tsp salt (about 5g)
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Method
- Brown the beef
Heat olive oil in a large casserole dish over medium-high heat. Brown the beef in batches, then set aside. - Cook the chorizo and onions
Add chorizo to the pot, cooking until it releases its oil. Stir in onions and cook for 6–8 minutes until softened. - Add garlic and spices
Stir in garlic, both paprikas, and oregano. Cook for 30 seconds to release their aromas. - Build the sauce
Add tomato purée, chopped tomatoes, and hot beef stock. Stir well, then return beef to the pot with bay leaves, salt, and pepper. - Slow cook
Cover with a lid and cook on a low heat for 2 hours, stirring occasionally, until the beef is tender. - Add chickpeas
Stir in chickpeas and simmer uncovered for 10 minutes to thicken slightly. - Serve
Ladle into bowls, sprinkle with parsley, and serve with crusty bread.
Chef’s Note
This hotpot tastes even better made a day ahead, allowing the paprika and chorizo flavours to fully develop.