60 minutes
This Hearty Beef and Chorizo Stew with Olives and Raisins combines robust flavors and a touch of sweetness for a truly comforting dish. The savory beef and chorizo are perfectly balanced by the tangy olives and sweet raisins, making it a delightful meal to serve with white rice.
tablespoons
Yellow Onions, peeled and chopped
each
Dried Chorizo, diced
0 oz
Garlic, peeled and minced
cloves
0 lb
to taste
to taste
Ripe Tomatoes, chopped
0 oz
tablespoons
tablespoons
teaspoons
each
Ground Cloves
pinches
pinches
Raisins
cups
1. Heat the oil
Start by heating 2 tablespoons of extra-virgin olive oil in a large, heavy pan over medium-high heat until it begins to shimmer.
2. Cook onions, chorizo, and garlic
Add the chopped onions, diced chorizo, and minced garlic to the pan. Stir these ingredients together and let them cook for about 10 minutes, or until the onions begin to soften.
3. Brown the beef
Add the ground beef to the pan, along with a generous pinch of kosher salt and freshly ground black pepper. As the beef begins to cook, use a fork to crumble it into smaller pieces, ensuring that it browns evenly.
4. Add tomatoes and spices
Once the beef is browned, stir in the chopped tomatoes (or crushed canned tomatoes), red-wine vinegar, ground cinnamon, ground cumin, bay leaves, a pinch of ground cloves, and a pinch of nutmeg. Mix everything well to combine.
5. Simmer the stew
Lower the heat to a gentle simmer and cover the pan. Allow the stew to cook for about 30 minutes.
6. Add raisins and olives
After 30 minutes, uncover the pan and add the raisins and pitted stuffed olives. Stir them into the stew and let it cook for another 15 minutes.
Beef with bacon, pearl onions, red wine, mushrooms, and thickened with a beurre manié.
Beef with cumin, cinnamon, and turmeric, dates instead of raisins, almonds, and served with couscous.
Chicken and andouille sausage with a roux, okra, and bell peppers in place of olives.
Pork and tart apples with smoked bacon, sage, and thyme, keeping or replacing the chorizo.
Coconut milk, scotch bonnet pepper, tropical fruits like pineapple, and a splash of rum.
This is crucial for developing a deep, rich flavor. Pat the beef dry before searing it in a hot pan to achieve a dark, caramelized crust. Do this in batches to avoid overcrowding, which can lead to steaming instead of browning.
A low and slow cook is essential for tenderizing the beef and melding the flavors. Whether in the oven or on the stovetop, be patient and let the stew simmer gently until the beef is fork-tender.
Start by sourcing high-quality beef that's well-marbled and preferably from a local butcher. For the chorizo, opt for authentic Spanish chorizo for its depth of flavor, as opposed to the softer, Mexican variety.
After browning the meat, sauté the aromatics—onions, garlic, and perhaps carrots and celery—using the fond (the browned bits left in the pan) as the foundation for your flavor base. Cook until they're softened and beginning to caramelize.
Like many stews and braises, this dish benefits from resting. If possible, make the stew a day ahead and refrigerate it overnight. The flavors will marry and deepen, and the fat will rise to the top and solidify, making it easy to remove if you wish.
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