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
Units
Scale
- 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