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In a large bowl add the wine, beer, paprika, allspice and whisk until well combined.
Add one of the bay leaves and cinnamon stick.
Add the meat to the bowl and mix well to cover all the meat pieces.
Cover the bowl with cling film and allow to marinade in the fridge for at least two hours or overnight is best.
Place a large casserole pot over a medium heat.
Remove the meat from the marinade and set the marinade aside.
Heat half the olive oil and add the meat to the pot to seal and slightly colour.
Remove the meat from the pot and set aside.
Add the remaining oil and add the onions, chorizo, carrots and garlic and brown for 2-3 minutes.
Add the chopped tomatoes, tomato puree, bay leaf and the reserved marinade.
Add in the beef stock and browned beef pieces, stir to combine.
Bring to the boil, then reduce and allow to simmer for 1 hour 30 minutes.
After 1 hour 30 minutes add in the potatoes, mix well and return to the heat for a further 30 minutes or until the potatoes and cooked through.
Season with sea salt and black pepper & finish with chopped coriander.