Pre-heat the oven to 140 degrees,
Heat the oil in a large oven proof casserole dish and fry off the onion, chorizo, carrot, celery and red pepper over a medium heat for 5 minutes until slightly softened but nor browned,
Add in the garlic, dried oregano and smoked paprika and fry for one minute,
Add in the chuck steak and fry off on a high heat until the meat is browned,
Pour in the wine and cook it off over a high heat until most of the liquid has evaporated,
Stir in the chopped tinned tomatoes then top up the sauce with enough stock or water so that all the meat is covered,
Bring the mixture to the boil then place on a tight fitting lid and cook in the oven for between 3 to 4 hours.
Serve with the pasta of your choice and plenty of Parmesan cheese.