There’s something about slow-cooked meals that just makes everything feel extra cozy and comforting, and this Slow Cooker Beef and Chorizo Casserole is no exception. The beef becomes meltingly tender, while the chorizo adds a smoky, spicy kick that’s absolutely irresistible. As the casserole simmers all day, the flavors get richer and deeper, creating a dish that’s perfect for a lazy weekend or any time you want a hearty meal with minimal effort. Trust me, once you try it, you’ll want to make this one again and again.
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Why You’ll Love Slow Cooker Beef and Chorizo Casserole
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for feeding a crowd or making leftovers for the week. It’s great for meal prep and can be served on its own or with a side of crusty bread or rice.
Budget-Friendly: The combination of beef and chorizo is both affordable and packed with flavor. It’s easy on the wallet but doesn’t skimp on taste.
Quick and Easy: Set it and forget it! The slow cooker does all the hard work, leaving you free to relax or tackle other tasks.
Customizable: Want more heat? Add a little extra chorizo or a pinch of chili flakes. Don’t have one of the ingredients? No problem—this dish is forgiving and can be adapted based on what you have.
Crowd-Pleasing: Hearty, flavorful, and satisfying—this casserole is a guaranteed hit with both adults and kids.
Ingredients in Slow Cooker Beef and Chorizo Casserole
Here’s what you’ll need to create this savory masterpiece:
Beef Chuck: The heart of the casserole. This cut is perfect for slow cooking as it becomes super tender and full of flavor.
Chorizo: Adds a smoky, spicy depth to the casserole. You can use either fresh or cured chorizo, depending on what you have available.
Onion & Garlic: These aromatics are essential for building a flavorful base.
Tomatoes: Crushed tomatoes bring a rich, tangy flavor that complements the meat perfectly.
Bell Peppers: Sweet and colorful, they add both flavor and texture to the dish.
Carrots: These add a subtle sweetness and balance out the richness of the meat.
Chicken or Beef Broth: Helps create a savory, saucy base for the casserole.
Seasonings: Smoked paprika, cumin, oregano, and a touch of chili powder bring warmth and depth to the dish.
Fresh Cilantro (Optional): A burst of fresh flavor to garnish at the end.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prepare the Beef and Chorizo: Brown the beef chuck in a hot pan to get a nice sear on all sides. Crumble the chorizo and cook it with the beef for a couple of minutes to release all its flavors.
Sauté the Aromatics: In the same pan, sauté the onion, garlic, bell peppers, and carrots until softened. This builds a great flavor base for the casserole.
Transfer to the Slow Cooker: Add the beef and chorizo mixture into the slow cooker, followed by the sautéed veggies. Add the crushed tomatoes, broth, and spices.
Slow Cook to Perfection: Set your slow cooker on low and cook for 6–8 hours or on high for 3–4 hours, until the beef is fork-tender and the flavors have melded beautifully.
Finishing Touches: Once it’s done, taste and adjust the seasoning if necessary. You can add a little more salt or a squeeze of lime for brightness.
Serve and Enjoy: Ladle the casserole into bowls and garnish with fresh cilantro for a pop of color and flavor.
Nutrition Facts
Servings: 6
Calories per serving: 400
Preparation Time
Prep Time: 15 minutes
Cook Time: 6–8 hours (slow cooker)
Total Time: 6–8 hours, including cook time
How to Serve Slow Cooker Beef and Chorizo Casserole
Rice: Serve it over a bed of fluffy rice to soak up all the delicious sauce.
Crusty Bread: Pair with crusty bread for a hearty meal that’s perfect for dipping.
Side Salad: A simple green salad with a tangy vinaigrette can add a refreshing contrast to the rich casserole.
Tacos or Wraps: Scoop the casserole into warm tortillas for a quick and satisfying taco night.
Additional Tips
Prep Ahead: Brown the beef and sauté the veggies the night before, then store them in the fridge. When you’re ready to cook, just toss everything in the slow cooker.
Spice It Up: Add a sliced jalapeño or some chili flakes for an extra kick.
Dietary Adjustments: For a lower-fat version, use lean beef or turkey and reduce the amount of chorizo.
Storage Tips: Store leftovers in an airtight container for up to 4 days in the fridge.
Double the Batch: This casserole freezes well! Just freeze in an airtight container for up to 3 months.
FAQ Section
Q1: Can I use another type of meat besides beef chuck?
A1: Yes! You can swap the beef for pork or even chicken. Just make sure to adjust the cooking time based on the cut.
Q2: Can I make this dish ahead of time?
A2: Absolutely! You can assemble everything the night before and refrigerate it, then cook it the next day in the slow cooker.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove.
Q4: Can I freeze this dish?
A4: Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Q5: Can I make this dish on the stovetop instead?
A5: Yes, just simmer everything in a large pot for 2–3 hours until the beef is tender and the flavors have developed.
Q6: Can I use store-bought chorizo?
A6: Definitely! Store-bought chorizo works perfectly. If using cured chorizo, just slice it and cook it along with the beef.
Q7: Can I add beans to this casserole?
A7: Yes! Add a can of black beans or pinto beans for extra texture and flavor.
Q8: How do I reheat leftovers?
A8: Reheat in the microwave in 30-second intervals, or heat on the stove with a splash of broth to loosen the sauce.
Q9: Can I add more vegetables?
A9: Yes! You can throw in zucchini, corn, or even potatoes for a heartier casserole.
Q10: How can I make this dish spicier?
A10: Add fresh jalapeños, extra chili powder, or a dash of hot sauce to spice it up!
Conclusion
This Slow Cooker Beef and Chorizo Casserole is the perfect combination of rich flavors, tender meat, and a touch of spice. It’s hearty, comforting, and just the kind of dish that makes everyone gather around the table. Whether you’re hosting a dinner or prepping meals for the week, this recipe will become a fast favorite. So, grab your slow cooker, get ready to fill your kitchen with amazing aromas, and enjoy the deliciousness!
Print
Slow Cooker Beef and Chorizo Casserole
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Comfort Food
Description
Slow Cooker Beef and Chorizo Casserole is the ultimate winter comfort food, combining tender stewing beef with smoky chorizo and hearty vegetables, all cooked to perfection in a slow cooker. This dish is perfect for a cozy dinner after a long day, and the flavors only deepen the longer it cooks.
Ingredients
- 1 tablespoon olive or vegetable oil
- 500g stewing beef, cut into chunks
- 25g plain (all-purpose) flour or cornflour
- 1 teaspoon sweet (mild) or smoked paprika
- Salt and freshly ground black pepper
- 2 onions, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 200g chorizo sausage, peeled and cut into chunks
- 1 tablespoon tomato purée
- 200ml beef stock (or stock pot)
- 200ml full-bodied red wine or good quality beer (or another 200ml beef stock)
- 2 teaspoons soft light brown or demerara sugar
- 1 tablespoon Worcestershire sauce
- 1 large or 2 medium carrots, peeled and chopped
- 2 bay leaves
- Fresh thyme (a few sprigs) or 1 teaspoon dried thyme
- 150g mushrooms, sliced in half
Instructions
- Preheat your slow cooker on LOW setting if necessary.
- Place the flour and paprika in a medium mixing bowl. Season with salt and pepper, then add the beef cubes and coat them in the flour. Heat oil in a large pan and brown the meat in batches. Once browned, remove the beef and set aside.
- In the same pan, add a little more oil and cook the onions on low-medium heat for about 5 minutes, stirring often.
- Add garlic and cook for 2 more minutes. Then, add the chorizo and cook for a few minutes until some of the spicy oil is released. Stir in the tomato purée and cook for 2 more minutes.
- Remove from heat. In a separate bowl or jug, combine the beef stock, red wine (or beer), sugar, and Worcestershire sauce.
- Transfer the browned beef, chorizo, onions, garlic, and carrots to your slow cooker along with bay leaves and thyme. Pour the stock and wine mixture over the ingredients, cover with the lid, and cook on LOW for 7-8 hours until the beef is tender and vegetables have softened.
- After 7-8 hours, add the mushrooms, making sure they are submerged in the sauce. Set the slow cooker to HIGH and cook for an additional 30 minutes.
- Taste the casserole and adjust the seasoning if necessary. Serve with mashed potatoes and vegetables.
Notes
- If you don’t have red wine, you can use beer or extra beef stock for a non-alcoholic version.
- This casserole also pairs well with crusty bread or rice for a filling meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg