adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and chorizo casserole
Beef and chorizo casserole
0 Likes
Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Cozy up with a comforting beef and chorizo casserole, velvety parsnip mash, and charred sourdough.
Ingredients:
  • 18.20 gm olive oil
  • 1kg Gravy Beef, cut into 2cm pieces
  • 1 leek, white part only, thickly sliced
  • 1 chorizo sausage, thinly sliced
  • 1 garlic clove, thinly sliced
  • 10.00 gm paprika
  • 400g can diced tomatoes
  • 375ml beef stock
  • 4 thyme sprigs
  • 1 large zucchini, halved lengthways, cut into 3cm pieces
  • Extra thyme sprigs, to serve
  • Grilled sliced Stone Baked White Sourdough Vienna Loaf, to serve
  • 1kg parsnips, peeled, coarsely chopped
  • 40g butter
  • 125ml milk
  • 1 garlic clove, crushed
Instructions:
  • In a large saucepan over medium-high heat, sizzle half of the oil until it shimmers. Brown the beef in 3 batches for 5 minutes each, until a tempting crust forms. Place the seared beef on a heatproof plate to keep warm.
  • In the same pan, heat the remaining oil over high heat. Sauté the leek and chorizo until softened, about 5 mins. Stir in the garlic and paprika and cook for 1 min. Add the tomato, stock, thyme, and season. Bring to a boil, then reduce heat to low. Return the beef to the pan and simmer covered for 1 1/4 hours. Add zucchini and cook uncovered for 15 more mins.
  • For the parsnip mash, start by boiling the parsnips in a large saucepan until tender. Then, drain them and blend with butter, milk, and garlic until smooth. Season to taste.
  • Serve the parsnip mash and casserole in individual bowls, then garnish with fresh thyme leaves and bread on the side.

Similar Recipes