Ingredients

• 2 pounds beef chuck, cubed
• 12 ounces chorizo sausage
• 1/4 cup garlic, minced
• 1/4 cup white vinegar
• 1/4 cup soy sauce
• 2 tablespoons olive oil, or as needed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cups tomato sauce
• 2 cups peeled and cubed potatoes
• 1 cup drained canned peas
• 1 teaspoon salt
• 1 teaspoon ground black pepper

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Instructions

1. Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat.
2. Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
3. Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.
4. Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.