Beef, Chorizo and Mushroom Stew

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

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

Ingredients

Stew
Main course
Winter

Beef, Chorizo and Mushroom Stew

Ingredients

Method

Photos