Original recipe makes 6 servingsChange Servings
Makes servings USMetricAdjust Recipe (Help) Ingredients list now reflects the new serving size.
1.5 kg beef chuck, cubed
565 g chorizo sausage
55 g garlic, minced
100 ml white vinegar
100 ml soy sauce
50 ml olive oil, or as needed
1-3/4 onion, chopped
1-3/4 green bell pepper, chopped
1 liters tomato sauce
515 g peeled and cubed potatoes
250 g drained canned peas
10 g salt
4 g ground black pepper
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Directions

NOTE: Recipe directions are for the original serving size of 6.
Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat.
Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.
Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.