2 lbs (1 kg) beef blade roast, cut into large pieces

2 tablespoons (30 ml) olive oil

2 onions, chopped

1 red bell pepper, seeded and diced

1 tomato, diced

2 cloves garlic, finely chopped

1 bottle 341 ml local light beer

1 cup (250 ml) chicken broth

1/4 lb (115 g) chorizo, sliced or diced (or any local dried sausage)

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In an ovenproof skillet, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.

In the same skillet, brown the onions and bell pepper. Add oil, if needed. Add the tomato and garlic and cook for 1 minute. Season with salt and pepper. Return the meat to the skillet. Add the beer and chicken broth. Bring to a boil. Cover and bake for about 2 hours or until the meat is tender. Add the chorizo and cook, uncovered, for about 45 minutes, stirring occasionally. Adjust the seasoning.

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