Recipe Beef and chorizo casserole : Hearty Dishes and Tasty

Recipe Beef and chorizo casserole : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Beef and chorizo casserole has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 1:30 serving, Easy level.

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


  • 1 tablespoon olive oil
  • 1kg Coles Australian Gravy Beef, cut into 2cm pieces
  • 1 leek, white part only, thickly sliced
  • 1 chorizo sausage, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 tablespoon paprika
  • 400g can diced tomatoes
  • 1 1/2 cups (375ml) beef stock
  • 4 thyme sprigs
  • 1 large zucchini, halved lengthways, cut into 3cm pieces
  • Extra thyme sprigs, to serve
  • Grilled sliced Coles Bakery Stone Baked White Sourdough Vienna Loaf, to serve


  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4
    Divide the parsnip mash and casserole among serving bowls. Sprinkle with the extra thyme leaves and serve with the bread.

Beef and chorizo casserole

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