Beef, chorizo and beans stew

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Beef, chorizo and beans stewIt’s not easy to cook and take photos at the same time but I’m getting the hang of it. My 12-year-old daughter who’s supposed to help with the photos was busy on the computer with Kim Possible. I didn’t want to impose. It’s Friday and the kids are taking a respite from a hectic school week and they deserve the time to play. She did take the photo of the cooked dish above. But I took the during the cooking photos. It was a stir-shoot-add-stir-shoot kind of thing. I’m glad the photos didn’t turn out so badly.

This Spanish style stew is a modification of the classic cocido. I should call it cocido made easy. It was cooked with slices of pre-boiled beef brisket, slices of chorizo de bilbao, strips of bell pepper, chunks of tomatoes, diced onions, plenty of garlic and tomato paste. Just before the end of the cooking time, I added a can of pork and beans to sweeten the sauce.

Chorizo de bilbao, also known as blood sausage of Spanish sausage, is a highly seasoned and often spicy sausage packed in lard. They are available canned or in vacuum packed pouches. When cooking with chorizo de bilbao, it is a good idea not to use too much salt or spices; the flavors from the chorizo will permeate the meat and flavor the sauce as well. The photos below should give you a good idea about the entire cooking process.

To save time and precious fuel (our cooking range is powered by liquefied petroleum gas and the price of gas just keeps going up), I prefer to pressure-cook meat in bulk, cool them, then place them in freezer containers. While stew, strictly speaking, should be slow-cooked in sauce, my short cut does not hurt the cooked dish. Chilled cooked meat is easier to slice. More importantly, you can brown the slices in butter without crumbling.

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September 24, 2004  Print This Post   
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Comments

3 Responses to “Beef, chorizo and beans stew”
  1. vicky cipres says:
    November 30, 2006 at 10:05 am

    Hello! I happened seaching for filipino recipes,and I
    couldn’t find a menu for Beef Steak.
    Can you give it to me.?
    I will really appreciate it if you can provide me that menu.Thanks!

    Vicky

    Reply
  2. Connie says:
    November 30, 2006 at 4:13 pm

    Vicky, use the search box above. You’ll find it in my archives.

    Reply
  3. KIMI KIM-NG says:
    July 9, 2007 at 6:18 am

    CAN ANYONE TELL ME WHERE I CAN ORDER CANNED CHORIZO ONLINE?
    I WANT TO SEND IT TO MY HUSBAND WHO IS SERVING OVERSEAS IN THE MILITARY. I CAN’T FIND IT ANYWHERE!!! THANKS!

    Reply
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