Cookwares

• Hob

Method

1. 1Step : Brown the veal stew meat over high heat in a Dutch oven with the butter. Brown the pieces of veal well. (Here I used frozen veal stew meat, that works too)
   
2. 2Step : Cut the chorizo into small 3-4mm cubes. And boil the 500ml of water in a kettle.
   
3. 3Step : Coat the pieces in flour and keep searing, lowering to medium heat. Add the chorizo and cook until the flour and chorizo brown.
   
4. 4Step : Dissolve the beef bouillon cubes (or veal stock) in the boiling water. Add the broth to the Dutch oven to deglaze. Scrape up the browned bits well from the bottom of the Dutch oven.
   
5. 5Step : Bring the sauce to a simmer (not too high) covered for about 15 min, then another 15 min uncovered to reduce the sauce. Add the two tablespoons (or a small can) of tomato paste.
   
6. 6Step : Mix everything well so it is completely combined; you can reduce the sauce a bit more if you want it thicker. It's ready!