Beef and Chorizo Stew Recipe

Introduction

This hearty Beef and Chorizo Stew blends rich flavors with tender meat and smoky chorizo for a comforting meal. Perfect for slow cooking, it fills your kitchen with inviting aromas and makes a satisfying dinner any day of the week.

Ingredients

• 2 tbsp plain gluten free flour
• 500 g diced beef
• 100 g chorizo (chopped)
• 1 tbsp olive oil
• 1 red onion (chopped)
• 150 g carrots (cut into chunks)
• 300 g mushrooms (halved)
• 150 ml red wine
• 400 g tin chopped tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 0.5 tsp smoked paprika
• 1 gluten free beef stock pot
• 1 tbsp gluten free Worcestershire sauce

Instructions

1. Step 1: Heat the olive oil in a large pan over medium heat. Add the chopped chorizo and fry for 2–3 minutes until it starts to crisp. Remove the chorizo with a slotted spoon, leaving the oil in the pan, and transfer chorizo to the slow cooker.
2. Step 2: Toss the diced beef in the gluten free flour to coat evenly. Add the beef to the pan with the chorizo oil and fry for 3–4 minutes, turning to brown all sides. Then add the browned beef to the slow cooker.
3. Step 3: In the same pan, fry the chopped onion, carrot chunks, and halved mushrooms for 3–4 minutes over medium heat until softened. Add these to the slow cooker.
4. Step 4: Pour in the red wine, chopped tomatoes, dried thyme, dried rosemary, smoked paprika, beef stock pot, and Worcestershire sauce into the slow cooker. Stir well to combine all ingredients.
5. Step 5: Cover the slow cooker with its lid and cook on high for 4–5 hours or on low for 7–8 hours, until the beef is tender and flavors have melded.
6. Step 6: Stir the stew well before serving hot. This dish pairs beautifully with mashed potatoes or crusty gluten free bread.

Tips & Variations

• For extra depth, add a splash of balsamic vinegar or a teaspoon of smoked chili flakes to the stew.
• Swap the red wine for extra beef stock if you prefer a milder stew or need to avoid alcohol.
• Add chopped potatoes or parsnips along with the carrots for more hearty vegetables.
• Use a heavy-based pan for frying to ensure even browning of the meat and vegetables.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until steaming hot. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried?

Yes, you can substitute dried thyme and rosemary with fresh herbs. Use about 3 times the amount of fresh herbs, adding them towards the end of cooking to preserve their flavor.

Is this recipe suitable for a slow cooker with a smaller capacity?

This recipe should fit in most standard slow cookers (around 4-6 liters). If your slow cooker is smaller, consider reducing ingredient quantities proportionally to prevent overflow and ensure even cooking.

Beef and Chorizo Stew Recipe

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★★★★★

4.9 from 159 reviews

This hearty Beef and Chorizo Stew combines tender chunks of beef and spicy chorizo simmered with fresh vegetables, aromatic herbs, and rich red wine for a comforting and flavorful meal. Perfect for slow cooking, this gluten-free stew is ideal for a cozy dinner.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 4-8 hours (slow cooker)
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: British
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meat and Protein

• 500 g diced beef
• 100 g chorizo, chopped

Vegetables

• 1 red onion, chopped
• 150 g carrots, cut into chunks
• 300 g mushrooms, halved

Liquids and Sauces

• 1 tbsp olive oil
• 150 ml red wine
• 400 g tin chopped tomatoes
• 1 tbsp gluten free Worcestershire sauce

Dry Ingredients and Seasonings

• 2 tbsp plain gluten free flour
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 0.5 tsp smoked paprika
• 1 gluten free beef stock pot

Instructions

1. Prepare the chorizo: Add the olive oil to a large pan and heat over medium heat. Add the chopped chorizo and fry for 2-3 minutes until starting to crisp up. Remove the chorizo from the pan, leaving the oil behind, and transfer it to the slow cooker.
2. Brown the beef: Coat the diced beef in the gluten free flour. Add the beef to the frying pan with the chorizo oil and fry for 3-4 minutes, turning to brown all sides evenly. Transfer the browned beef to the slow cooker.
3. Sauté the vegetables: In the same pan, fry the chopped onion, carrot chunks, and halved mushrooms for 3-4 minutes over medium heat until slightly softened. Add these vegetables to the slow cooker.
4. Add remaining ingredients and cook: Pour in the red wine, chopped tomatoes, Worcestershire sauce, dried thyme, dried rosemary, smoked paprika, and crumble in the beef stock pot. Stir everything well to combine in the slow cooker. Cover with the lid.
5. Slow cook the stew: Cook the stew on high for 4-5 hours or on low for 7-8 hours, until the beef is tender and flavors meld beautifully. Stir well before serving hot.

Notes

• Using gluten free flour and stock pot ensures the stew is safe for gluten intolerances.
• Beef chuck or stewing beef works best for slow cooking as it becomes tender over time.
• The red wine adds depth; if preferred, replace with extra beef stock for a non-alcoholic version.
• For an extra smoky flavor, use smoked chorizo if available.
• Serve with crusty gluten free bread or mashed potatoes for a complete meal.

Keywords: beef stew, chorizo stew, slow cooker recipes, gluten free stew, comforting dinner, hearty stew