Beef and spring mix roast

Sauté the chorizo and onion:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.

2. Add 150 g of crumbled chorizo and 1/4 of a chopped onion.
3. Sauté for 3 minutes, stirring occasionally.

Cook the meat:

1. Add 250 g of beef fillet cut into cubes to the skillet.

2. Season with salt and pepper to taste.

3. Cook until the beef is lightly browned, about 5 minutes.

Add the red wine:

1. Pour 1 cup of red wine into the skillet.

2. Let it reduce almost completely, which will take about 5 minutes.

Add the tomato puree and vegetables:

1. Add 3 cups of tomato puree to the skillet.

2. Add 500 g of La Huerta Spring Mix.

3. Place the bouquet of herbs in the skillet.

4. Pour in 1 cup of beef or chicken broth.

5. Mix all the ingredients well.

Final cooking:

1. Bring the mixture to a boil.

2. Reduce the heat and simmer for 10 to 15 minutes, or until the vegetables are tender and the flavors have melded.

3. Remove the bouquet of herbs before serving.

Serve:

1. Serve the roast hot, accompanied by rice or mashed potatoes, according to your preference.