Ingredients

Serves 4-6

For The Beef Marinade

• 1.5kg sirloin tip roast cut into large pieces (about double or triple the size of regular stewing meat)
• 2 tsp paprika
• 1 tsp ground allspice
• 250ml red wine
• 250ml beer
• 2 bay leaves
• 1 cinnamon stick
• 3 tbsp olive oil
• 100g Chorizo chopped
• 1 x 400g can chopped tomatoes
• 2 tbsp tomato puree
• 2 tsp salt
• 4 cloves garlic minced
• 1 medium onion, peeled and sliced
• 2 carrots peeled and sliced
• 500ml beef stock
• 4 rooster potatoes, peeled and chopped into large pieces
• 4 sweet potatoes, peeled and chopped into large pieces
• Sea salt and ground black pepper
• 2 tbsp fresh coriander, chopped
• Braised rice, to serve

Method

1. In a large bowl add the wine, beer, paprika, allspice and whisk until well combined
2. Add one of the bay leaves and cinnamon stick
3. Add the meat to the bowl and mix well to cover all the meat pieces.
4. Cover the bowl with cling film and allow to marinade in the fridge for at least two hours or overnight is best.
5. Place a large casserole pot over a medium heat
6. Remove the meat from the marinade and set the marinade aside
7. Heat half the olive oil and add the meat to the pot to seal and slightly colour
8. Remove the meat from the pot and set aside
9. Add the remaining oil and add the onions, chorizo, carrots and garlic and brown for 2-3 minutes
10. Add the chopped tomatoes, tomato puree, bay leaf and the reserved marinade
11. Add in the beef stock and browned beef pieces, stir to combine
12. Bring to the boil, then reduce and allow to simmer for 1 hour 30 minutes
13. After 1 hour 30 minutes add in the potatoes, mix well and return to the heat for a further 30 minutes or until the potatoes and cooked through
14. Season with sea salt and black pepper & finish with chopped coriander