I make this recipe almost every week.  It takes less than 20 minutes to get it on the stove and everyone loves it!  I’ve doubled and tripled this recipe many times and my suggestion is to keep the ratio of ingredients the same no matter how many times you increase it.  Usually, I’ll go a bit lighter on the spices when I double or triple but this recipe takes it all in stride! It freezes well and take a few minutes to warm up and put over rice or baked potatoes.

INGREDIENTS

Yield:6 servings

• 2 tablespoons extra-virgin olive oil
• 2 medium-sized yellow onions, peeled and chopped
• 1/2-1 pound RCF beef or Pork chorizo
• 4 cloves garlic, peeled and minced
• 1½ pounds RCF ground beef
• Kosher salt and freshly ground black pepper
• 4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
• 2 tablespoons red-wine vinegar
• 1 tablespoon ground cinnamon
• 2 teaspoons ground cumin
• 2 bay leaves
• Pinch of ground cloves
• Pinch of nutmeg
• ⅔c up raisins
• ⅔ cup pitted stuffed olives.

 

PREPARATION

Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions and garlic, stir to combine, and cook until the onions are soft ad translucent.  approximately 10 minutes.

Add the ground beef and chorizo, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.

Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves, and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes

Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.