Spanish stew with chorizo and carrot dill puree

Name: Spanish stew with chorizo and carrot dill puree
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon olive oil; 2 root; 2 laurel leaf; 2 twig rosemary; 1 tablespoon thyme; 3 onion; 2 clove garlic; 2 Red pepper; 200 gram chorizo; 2 tablespoon flour; 200 milliliters Red wine; 400 milliliters Beef broth; 800 gram sukadelap; 4 tomato

Ingredients

4 tablespoon olive oil
2 root
2 laurel leaf
2 twig rosemary
1 tablespoon thyme
3 onion
2 clove garlic

2 Red pepper
200 gram chorizo
2 tablespoon flour
200 milliliters Red wine
400 milliliters Beef broth
800 gram sukadelap
4 tomato

Directions

Heat the oil and fry the carrot, bay, rosemary, thyme, onion and garlic for about 10 minutes. Add the peppers and chorizo and cook for 5 minutes.
Add the flour and cook for 5 minutes while stirring. Add the wine and cook for another 3 minutes.
Then add the stock, slices of beef and tomatoes and cover for 2 hours at a low setting.
Boil the oven without lid for another 10 minutes at a low setting until the cooking liquid has thickened slightly. Serve with the carrot dill puree (see tip recipe).