Beef And Chorizo Casserole

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

The Instruction of beef and chorizo casserole

• 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
• 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
• 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
• 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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