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Beef and chorizo casserole

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To add to its delicious heartiness, this beef and chorizo casserole recipe is served with parsnip mash.

  • Serves4
  • Cook time1 hour 30 minutes
  • Prep time15 minutes
Beef and chorizo casserole recipe

Ingredients

  • 1 tbsp 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 tbsp paprika
  • 400g can diced tomatoes
  • 1½ 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

Parsnip mash

  • 1kg parsnips, peeled, coarsely chopped
  • 40g butter
  • 1/2 cup (125ml) milk
  • 1 garlic clove, crushed

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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 1¼ hours. Add the zucchini and cook, uncovered, for 15 mins.

  3. 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.

  4. Step 4

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