This slow cooker beef and chorizo casserole is proper Winter warming comfort food - set aside some time to make it in the morning and you'll have dinner waiting for you when you come home from work!
Author Nickki Thompson
1tbspolive or vegetable oil
500gstewing beefcut into chunks
Salt and pepper
2onionspeeled and sliced
2clovesof garlicpeeled and crushed
200gchorizo sausagecut into chunks
2large carrotspeeled and chopped
150gmushroomssliced in half
another 500ml beef stock
using Guinness - if you're just using beef stock you won't need the sugar)
A few sprigs of fresh thyme or 1 tsp dried thyme
Preheat your slow cooker according to the manufacturer's instructions, if necessary.
Place the flour and paprika in a medium mixing bowl. Season with salt and pepper, add the beef cubes and coat the beef in the flour. Heat the oil in a large pan. Lightly shake off any excess flour from the beef before adding it to the pan. Brown the meat in batches (don't overcrowd the pan or the beef won't brown properly). When all of the beef has been browned, remove from the pan and set aside.Drizzle a little more oil in the pan and add the onion.
Turn the heat to low-medium and cook the onion for about 5 minutes, stirring often so the onion doesn't catch on the bottom of the pan.Add the garlic and cook for a further two minutes. Add the chorizo to the pan and cook for a few minutes until some of the spicy oil has been released. Remove from the heat. In a large jug or mixing bowl, combine the beef stock, Guinness, sugar, tomato purée and Worcestershire sauce.
Transfer the browned beef, chorizo, onions, garlic, carrots and mushrooms to your slow cooker along with the bay leaves and thyme. Pour over the beef stock/Guinness mixture. Place on the lid and cook for HIGH for 4-6 hours or LOW for 6-8 hours.
This casserole is lovely served with buttery mash or baked potato.