Savour the rich flavours of a hearty beef and chorizo stew, a perfect blend of tender beef, spicy chorizo, and aromatic spices. This comforting stew is sure to warm your soul this winter. Try this recipe for a delicious and filling midweek dinner.
Is there anything better than a stew or casserole on a cold winter night? I don’t think so. Well, chips and cheese, maybe. But not much!
This recipe for beef and chorizo stew is delicious. Perfect for those cold midweek night’s when you need something tasty to warm you up!
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Why I Love Beef and Chorizo Stew
I love this easy beef and chorizo stew because:
- It’s super delicious, a bit like a Spanish Beef Stew.
- It’s easy to make.
- We often have chicken and chorizo but rarely try beef and chorizo recipes, so this makes a nice change.
- It’s a rich flavour, slightly different from other beef stew recipes.
- I love chorizo sausage in stew, and chorizo and beef are fantastic. Slow-cooked chorizo goes all soft and tender, and while it spices the sauce, it loses a little of its flavour, so it’s much milder and better for younger kids.
- You can add dumplings if you want to for a more traditional beef casserole.
Skip To
Ingredients For Beef and Chorizo Stew
When I make a beef stew with chorizo, I use:
Cooking Spray – Olive oil or other cooking oils are okay, too.
Diced Beef
Chorizo
Red Onion
Garlic Puree – Or fresh garlic cloves. I’d use two crushed.
Carrots
Red Wine – Dry is best, but it doesn’t need a particular kind.
Beef Stock
Tomato Puree
Paprika
Henderson’s Relish – Other brands are fine, too.
Bay Leaves
Thyme
Salt and Freshly Ground Black Pepper
You’ll Also Need
I cook my beef and chorizo casserole in my large cast iron Dutch Oven, but any large flameproof pan is fine.
You’ll also need a chopping board, sharp knife and peeler to prepare the chorizo and carrots, and a jug and whisk for the stock.
How to Make Beef and Chorizo Stew – Step-by-Step Instructions
Step One
Spray a large flameproof dish liberally with cooking spray and warm over medium heat on the hob.
Step Two
Add the beef and season with salt and pepper.
Step Three
Fry for around 5 minutes, stirring often, until browned.
If your dish isn’t as big as mine, you might find it easier to do this in two batches.
Step Four
Remove the beef from the cooking dish and leave to one side in a clean bowl.
Step Five
Add the chorizo to the same pan and fry it for 3-5 minutes, stirring it often until it has released lots of oils.
If it sticks to the pan at any point, or there are bits of beef stuck to the pan, pour in a splash of wine and scrape the bottom with a spatula.
Step Six
Add the onion and fry for 5 minutes, stirring often until it has started to soften.
Step Seven
Stir in the garlic.
If you are using puree, move straight on to the next step. If you use fresh garlic, fry for 2-3 minutes first.
Step Eight
Pour in the wine and simmer for 3 minutes, stirring often.
Step Nine
Add the carrots and stock and stir.
Step Ten
Add enough water to cover the carrots and beef. For me, this is around 500 ml, but it will depend on the size and shape of your pan and the specific ingredients you’ve used.
Step Eleven
Add the tomato puree, paprika, Henderson’s, bay leaves, thyme and a pinch of salt and pepper. Stir well.
Step Twelve
Bring to a simmer, and reduce the temperature.
Step Thirteen
Simmer for one hour, stirring occasionally, until the sauce has thickened and the beef is tender.
Top Tips
My main tip for this stew with beef and chorizo is to taste it.
I made it with a sweeter wine once, and the taste was so bitter I had to add more salt and pepper and more water to balance it out.
Serving Suggestions
I serve my beef and chorizo casserole with crusty homemade bread to mop up the sauce.
Mashed potatoes would also be a great option. Anything warming and filling would be lovely.
Variations
Skip the Wine
This stew gets lots of flavour from the wine and chorizo, but the wine isn’t essential.
You can skip it entirely, using more beef stock instead.
The flavour will be different, but it will still be a lovely midweek family dinner.
Use Less Beef
I buy a 700g pack of diced beef, so that’s what I use. You could use less and different cuts. It’ll just mean that you need less water to cover your ingredients.
Leftovers
Reheat leftover beef and chorizo stew the next day by simmering on the hob for 15 minutes until the beef is piping hot.
You can add more water or beef stock if necessary.
Storage
Remove leftovers from the cooking dish to cool quickly in a clean tub or dish on the side. Don’t leave out for more than two hours.
When cool, cover and place in the fridge for a day or two.
You can also freeze leftover beef and chorizo stew for up to two months. Thaw fully in the fridge before reheating.
FAQ
If your beef stew meat is tough, it probably means you need to cook it for longer, possibly at a lower temperature.
Yes, beef and chorizo are lovely together.
Yes, adding chorizo to beef stew helps to flavour the sauce, and the chorizo has a lovely soft texture after being cooked slowly.
Other Recipes
Some other warming comfort food recipes you might like include:
- Lamb Stifado
- Sausage and Chorizo Stew
- Butterbean and Chorizo Stew
- Pork and Cider Casserole
- Beef Goulash
- Sausage and Beer Casserole
Recipe Card
Beef and Chorizo Stew
Ingredients
- Cooking Spray
- 700 g Diced Beef
- 200 g Chorizo (Sliced)
- 1 Red Onion (Finely diced)
- 1 Teaspoon Garlic Puree (Or two crushed garlic cloves)
- 500 g Carrots (Peeled and Sliced)
- 200 ml Red Wine (Dry is best)
- 500 ml Beef Stock (+ extra water)
- 1 Tablespoon Tomato Puree
- 3 Teaspoons Paprika
- Splash Henderson’s Relish (Other brands are fine, too)
- 2 Bay Leaves
- 1 Teaspoon Thyme
- Pinch Salt and pepper
Instructions
- Spray a large flameproof dish with cooking spray and warm over medium heat on the hob.
- Add the beef and season with salt and pepper.
- Fry for around 5 minutes, stirring often, until browned.
- Remove the beef from the cooking dish and leave to one side.
- Add the chorizo to the same pan and fry it for 3-5 minutes, stirring it often until it has released lots of oils.
- Add the onion and fry for 5 minutes, stirring often.
- Stir in the garlic.
- Pour in the wine and simmer for 3 minutes, stirring often.
- Add the carrots and stock and stir.
- Add enough water to cover the carrots and beef.
- Add the tomato puree, paprika, Henderson’s, bay leaves, thyme and a pinch of salt and pepper. Stir well.
- Bring to a simmer, and reduce the temperature.
- Simmer for one hour, stirring occasionally, until the sauce has thickened and the beef is tender.
Notes
- You might find it easier to brown the beef in two batches.
- If the beef or chorizo sticks to the pan, add a splash of wine and scrape the bottom.
- If using fresh garlic, cook for a few minutes before moving on to the next step.
- Read the post above for more tips and advice.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
