Beef and chorizo casserole

Beef and chorizo casserole

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Warm your soul with this hearty beef and chorizo casserole served with creamy parsnip mash and chargrilled sourdough bread.

The ingredient of Beef and chorizo casserole

  1. 1 tablespoon olive oil
  2. 1kg Coles Australian Gravy Beef, cut into 2cm pieces
  3. 1 leek, white part only, thickly sliced
  4. 1 chorizo sausage, thinly sliced
  5. 1 garlic clove, thinly sliced
  6. 1 tablespoon paprika
  7. 400g can diced tomatoes
  8. 1 1/2 cups (375ml) beef stock
  9. 4 thyme sprigs
  10. 1 large zucchini, halved lengthways, cut into 3cm pieces
  11. Extra thyme sprigs, to serve
  12. Grilled sliced Coles Bakery Stone Baked White Sourdough Vienna Loaf, to serve
  13. 1kg parsnips, peeled, coarsely chopped
  14. 40g butter
  15. 1/2 cup (125ml) milk
  16. 1 garlic clove, crushed

The instruction how to make Beef and chorizo casserole

  1. Heat half the oil in a large saucepan over medium-high heat. Add the beef and cook, in 3 batches, for 5 mins or until browned all over. Transfer to a heatproof plate.
  2. Heat the remaining oil in the same pan over high heat. Add the leek and chorizo and cook, stirring occasionally, for 5 mins or until softened. Add the garlic and paprika and cook for 1 min. Add the tomato, stock and thyme. Season. Stir to combine. Bring to the boil. Return the beef to the pan. Reduce heat to low. Bring to a simmer. Cook, covered, for 1 1/4 hours. Add the zucchini and cook, uncovered, for 15 mins.
  3. Meanwhile, to make the parsnip mash, place the parsnip in a large saucepan over high heat. Add enough water to cover. Bring to the boil. Cook for 20 mins or until tender. Drain. Transfer the parsnip to a food processor or blender. Add the butter, milk and garlic and process or blend until smooth. Season.
  4. Divide the parsnip mash and casserole among serving bowls. Sprinkle with the extra thyme leaves and serve with the bread.

Nutritions of Beef and chorizo casserole

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calories: https://schema.org
calories: NutritionInformation

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