Beef and Chorizo Stew
Experience the rich flavours of a hearty beef and chorizo stew featuring tender beef, spicy chorizo, and aromatic spices. This comforting dinner promises to warm your soul. Give this recipe a try for a delicious and satisfying midweek dinner.
Servings 6 Servings
Calories 540kcal
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.