Mexican beef stew

Directions

1. In a large Dutch oven, heat oil over medium-high heat. In batches, add beef and cook, stirring, for about five minutes or until browned on all sides, adding oil as needed between batches. Using a slotted spoon, transfer beef to a plate.
2. Add sausages and onion to the pot and sauté for five minutes or until onion is softened. Add garlic, paprika, cumin and coriander; cook, stirring, for one minute. Stir in potatoes, carrots, broth and salsa. Return beef and any accumulated juices to the pot; bring to a boil. Reduce heat and simmer for two to two and a half hours or until beef is very tender. In a small bowl, combine cornstarch and cold water; stir into stew. Stir in chickpeas and vinegar; cover and simmer for ten minutes. Stir in cilantro just before serving.
3. Tip: Chorizo sausage is available either dried or fresh. For this recipe, be sure to use fresh.
4. Tip: The stew can be made up to two days in advance. Store in an airtight container in the refrigerator. To reheat, return stew to the Dutch oven, cover and bring to a gentle simmer over medium-low heat. Simmer, stirring occasionally, for about 30 minutes or until heated through.

Recipe credit:  Courtesy of Best of Bridge Comfort Food by Sylvia Kong and Emily Richards © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.