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Beef & chorizo ragout with crispy potato stacks
Ingredients
- 2kg beef chuck steak, excess fat trimmed, cut into 4cm pieces
- 60ml (1/4 cup) olive oil
- 1 chorizo sausage, thinly sliced diagonally
- 2 garlic cloves, crushed
- 2 tsp sweet paprika
- 800g can diced tomatoes
- 375ml (1 1/2 cups) beef stock
- 125ml (1/2 cup) red wine
- 90g (1/3 cup) tomato paste
- 4 dried bay leaves
- 4 sprigs fresh thyme
- 1 bunch (about 6 bulbs) spring onions, trimmed, halved lengthways
- Fresh sage leaves, to serve
- Crispy potato stacks
- 30g butter, melted
- 1.2kg medium Golden delight potatoes, peeled, thinly sliced
- 125ml (1/2 cup) double cream
- 2 tbs finely chopped fresh sage
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