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This is a traditional Madrid style stew. You can cook this quicker at a higher temperature, but it really is worth cooking it slower to get the Beef very tender.
- 2 lbs casserole Steak, cut into 1 inch squares
- 3 tablespoons olive oil
- 1/2 lb chorizo Sausage
- 1 medium Onion, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- 1 (8 ounces) can chopped tomatoes
- 2 (8 ounces) cans Chickpeas
- 2 cups beef stock
- salt and pepper
- 1/4 cup sherry wine
Saute Beef in oil in casserole dish until lightly browned. Add chorizo, Onion, garlic, bay leaf, marjoram and thyme. When Onion limp and golden, add tomatoes and stock. Puree one can of Chickpeas and add to mixture. Cover casserole and cook at 100 C for 5 hours. Drain second can of Chickpeas and add to stew, cook for 30 minutes more. Season with salt and pepper and add sherry just before serving.