Extra virgin olive oil, 1 clove garlic, minced 1 onion, coarsely chopped 5 ounces chorizo, coarsely chopped 3 pounds lean beef, cubed 2 cups red wine (full bodied) (We suggest Chambourcin) 4 cups beef broth (plus extra if the stew is drying up) 1/2 cup tomato concentrate 1/2 teaspoon juniper 5 bay leaves, torn on one side (to take out the flavor)10 ounces carrots, round slices 1-1/2 pounds potatoes, diced Salt and Pepper
- In a thick-bottomed large saucepan with extra virgin olive oil over medium heat, sauté the garlic, onion & chorizo. After about 5 minutes, add the meat. Brown all the sides. Pour the red wine. Cook for 5 minutes. Add the broth, tomato concentrate, juniper and bay leaves. Cover and simmer for 2-1/2 hours in low flame. If it is drying up, add more broth. Add the potatoes and carrots then cook for another 1/2 hour, covered and in low flame. Season with salt & pepper.
- Serve hot with plenty of hot, crusty bread!