Spanish Cocido

Heat olive oil in a large heavy-bottomed pot or casserole over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches for 3-4 minutes per side, transferring to a plate once colored.

Slice the chorizo sausage into thick rounds. Add to the pot and cook for 2-3 minutes, stirring occasionally, until the sausage releases its oils and begins to brown.

Reduce heat to medium, add the finely chopped onion to the pot, and cook for 5 minutes, stirring frequently, until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.

Deglaze the pot with the sherry wine, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce slightly for 2 minutes.

Return the browned beef to the pot along with any accumulated juices. Add the bay leaf, marjoram, thyme, chopped tomatoes with their liquid, and beef stock. Stir well to combine all ingredients.

Bring the mixture to a simmer, then reduce heat to low, cover partially, and simmer gently for 60-70 minutes, stirring occasionally, until the beef is very tender.

Drain and rinse the chickpeas, then add them to the pot. Stir gently and continue simmering, uncovered, for 15-20 minutes until the chickpeas are heated through and the sauce has thickened slightly.

Taste the cocido and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.

Ladle the cocido into deep bowls, ensuring each serving contains beef, chorizo, and chickpeas in a rich tomato-based broth. Serve hot.