On the MENU this week. Beef and Chorizo stew

While Winter prepares to give way to Spring, it always puts up a struggle and we have been blessed with some real Cape wet winter weather – perfect weather for a rich stew. This one has an interesting addition which gives a little added piquancy…

1kg shin of beef, cut into 4cm pieces – 1 Tbsp flour – seasoning - 3 Tbsp olive oil - 225g chorizo, sliced - 1 large onion, chopped - 2 large carrots, cut to rounds - 2 large courgettes, cut into rounds, ½ a cup of frozen peas – 2 Tbsp plain flour - 300ml red wine - 600ml beef stock – 1 T rosemary – 2 bay leaves - salt and freshly ground black pepper

Preheat the oven to 160ºC. Season the beef and dust with flour. Heat the olive oil in a flameproof casserole and brown the beef. (You need to do this in batches, so don't overcrowd the pan.) Using a slotted spoon, lift out the meat and set aside

Add the chorizo and onion to the pan and fry until softened and the fat runs from the chorizo

Add the carrots and courgettes; continue to cook until tinged with colour and beginning to soften. Sprinkle in the rest of the flour and cook for 2-3 minutes, stirring frequently to let is soak up any oil and cook down a little. Pour in the wine and, stirring constantly, bring to the boil. Stir in the beef stock, peas and add the herbs

Return the beef to the pan and season with salt and freshly ground black pepper. Cover with a tight fitting lid and braise in the oven for two hours, or until the meat is tender - check twice during the cooking time to ensure that the meat doesn't become too dry. If it does, add a little water

The perfect wine to drink with this lovely dark and rich stew with a little spice, is our Wine of the Week, Justin van Wyk’s 2018 Syrah

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