Spanish Cocido

 

2 lb. top round of beef, cut into 1- by 1/2-inch squares

3 T. olive oil

1/2 lb. andouille sausage

1 medium onion, finely chopped

2 large cloves garlic, minced

1 small bay leaf

1/4 tsp. Marjoram

1/8 tsp. Thyme

1 (8-oz.) can Ro-tel tomatoes

2 C. beef stock

2 (1-lb.) cans chickpeas

Salt and pepper to taste

1/4 C. dry sherry

 

Sauté beef in oil in heavy pan until lightly browned; add andouille, onion,garlic, bay leaf, marjoram and thyme. When onion is limp and golden, remove all to slow cooker. Add tomatoes and stock. Puree one can of chickpeas and add to mixture. Cover pot and cook on low heat for 5 hours. Drain second can of chickpeas and add to stew; cook 30 minutes more. Season with salt and pepper and add sherry just before serving.