150 g chorizo
3 cups tomato purée
1 cup beef or chicken broth (optional)
250 g beef fillet, cut into 2x2 cm cubes approx.
500 g Spring Mix, previously thawed
1 bouquet of fine herbs (thyme, marjoram, and bay leaf)
½ cup of red wine
1 tablespoon olive oil
½ medium onion, chopped