Slow Cooked Beef Stew

Finely chop the onion, celery, carrots, and anchovies. Crush the garlic. Slice the chorizo and sausages, and cut the mushrooms in half.

Heat olive oil in a deep casserole dish over medium heat. Add the onion, celery, carrots, and garlic, and sauté for about 5 minutes.

Stir in the mushrooms and cook for 5–7 minutes until they shrink and release their moisture.

Add the diced beef and cook for about 5 minutes, turning occasionally, until browned on all sides.

Mix in the chopped tomatoes, tomato purée, anchovies, paprika, sea salt, and black pepper. Stir well.

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently for 2–3 hours, stirring occasionally.

Optional Slow Cooker Method: After browning the beef, transfer all the ingredients to a slow cooker and cook on low for approximately 3 hours.