Smoky Chorizo Beef
Full of warming spices, this slow cooked beef stew with chorizo makes a healthy, comforting meal. Make it on the hob, in the oven or in the slow cooker for an easy dinner.
Introduction
Get ready for your kitchen to smell like pure heaven! This dish is rich, smoky and full of flavour, with slow-cooked beef packed with deep earthy flavours, a hint of dark chocolate (trust me – it’s insane), and chorizo for an extra punch. It’s comfort food with a little bit of spice, and perfect for when you want a hearty meal without the heaviness.
Ingredients
| 1 tbsp | olive oil |
| 100g | chorizo, diced |
| 500g | stewing beef |
| 1 | onion, finely chopped |
| 1 | red pepper, roughly chopped |
| 2 | cloves of garlic, minced |
| 1 | red chilli, deseeded and finely chopped |
| ½ tsp | dried oregano |
| 1 tsp | smoked paprika |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander |
| ½ tsp | ground cinnamon |
| 1 tbsp | tomato purée |
| 1 x 400g tin of | good-quality chopped tomatoes |
| 250ml | beef bone broth (or beef stock) |
| 150ml | red wine (optional but adds depth – if not used, add 150ml more stock) |
| 1 tbsp | apple cider vinegar |
| 1 tbsp | coconut aminos |
| 1 | bay leaf |
| sea salt and freshly ground black pepper, to taste | |
| 20g | 85% dark chocolate, finely chopped |
Method
Heat 1 tablespoon of olive oil in a large pan. On a moderate heat, add the chorizo and cook for 2 minutes until it releases its oils. Add the beef and continue to cook until all sides are browned. Remove the meat from the pan, retaining the oil.
Add the onion and red pepper to the oil in the pan and soften for 2–3 minutes, then add the garlic, chilli, herbs and spices.
Stir for 1 minute to heat the spices and release the flavours, then add the remaining ingredients (apart from the dark chocolate), along with the beef and chorizo. Season to taste.
Bring to a gentle simmer, then turn the heat to low and continue to cook for 2–2½ hours, until the beef is tender. (Other options: place it in the oven at 150°C (fan) for 2–3 hours, or in your slow cooker for 6 hours on low and 4 hours on high.)
Add the dark chocolate in the last 10 minutes before serving and stir well until fully melted.
TOP TIPS
Can be batch cooked and frozen for up to 3 months.
You can adjust the chilli to taste. This is a mild heat, as I have removed the seeds, allowing the flavour of the other spices to come through.
SERVING OPTIONS
I recommend serving with cauliflower rice with fresh coriander, lime zest and avocado slices, but you could swap it for your choice of grain, sautéd greens, potato wedges or gluten-free flatbreads.
Optional: dairy-free coconut yoghurt for topping.
NUTRITIONAL INFORMATION (Per Serving)
Calories: 413Kcals ○ Net carbohydrates: 10.6g ○ Fibre: 3.7g ○ Fat: 21g ○ Protein: 38.9g
Reviews
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