I absolutely love this dish; I make it on cold winter days to add some heat to my bones, I always serve it with olive oil roast potato wedges and it never fails to tickle the taste buds.


  • 1 medium onion finely diced
  • 2 celery sticks finely sliced
  • 2 carrots finely diced
  • 100g cooking chorizo chopped
  • 100g smoked cooking bacon (buy cut offs from the butcher they’re amazing)
  • 400g stewing beef diced (braising or shin would be awesome)
  • 400g pork shoulder diced.
  • 1 tin chopped tomatoes
  • ½ pint beef stock (use knorr they taste better)
  • Pepper to taste

I use a heavy cast iron casserole dish as it can be used on the hob or in the oven. Start by chucking in the chopped chorizo and get a medium heat underneath it, after a little while you will notice the oil start to leach out of the little red sausages, this is a very good time to add your bacon. Give this a few minutes with occasional stirring then add the onions, celery and carrots cooking until they start to soften.

Now comes the fun part: add the beef and the pork and mix it around so that it is fully introduced to the dish. Add the tin of chopped tomatoes and enough of the beef stock so that the ingredients are covered but not swimming. Bring the dish up to a gentle simmer and then stick it in the oven on a low heat (130oc) and cook for 8hrs.

When ready serve, and enjoy with a nice red wine.