Warm up with this delicious traditional Southern American stew that's chock full of hearty root vegetables, beans and a variety of succulent meat. This thick stew is slowly-cooked for hours allowing the smoky and meaty flavours to develop.
In a large, nonstick pan, fry the bacon over medium heat, until crisp. Remove from the pan and set aside.
Add the chorizo and beef to the pan and cook, until the meat is browned on all sides. Add the carrots and squash, cook for 2-3 minutes, then tip in the cannellini beans and stock. Reduce the heat and leave to simmer 1 hour; season to taste.
Stir in the corn, and then leave to simmer for a further 30-60 minutes or until the beef is tender and the sauce has thickened.
Meanwhile, heat the oil in a separate pan over medium heat. Add the onion, pepper, paprika, cumin and chilli powder. Cook for 5 minutes or until softened. Season to taste.
To serve, divide the stew and pepper mixture between plates and scatter over the crispy bacon and spring onions.
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