Name: Beef, Chorizo and Mushroom Stew
Yield: Serves 4–6
Ingredients: 2 sprigs thyme, stalks removed, leaves roughly chopped; cracked black pepper; 150 ml hot water; salt; 150 g chorizo, skinned and diced into 2.5cm chunks; 2 teaspoons paprika; 100 ml olive oil; 2 bay leaves; 1 tablespoon sugar; 1 onion, diced into 2.5cm chunks; 500 ml good quality beer (we use Cairngorm Stag Ale or Black Gold); 1 tablespoon tomato paste; 1 teaspoon dried mixed herbs; 800 g butcher’s stewing steak, trimmed and diced into 3cm cubes; 1 tablespoon chopped parsley; 80 g plain flour; 2 garlic cloves, roughly chopped; 1 carrot, diced into 2.5cm chunks; 200 g mushrooms, thickly sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

An epic winter feast of meaty goodness! We feed hoards of winter mountaineers and walkers this dish every winter at our evening winter safety mountaineering talks.

To make this wheat and gluten free, simply replace the flour with a free-from flour and use a gluten and wheat free beer.
Everyone has their favourite sides to go with stew – we like creamy mash and buttered green beans.
You could add some baby potatoes to the stew roughly 40 minu