This hearty recipe is perfect for batch cooking.
Ingredients
Serves 4
Tips:
1. Brown in stages for deeper flavour
Colour the minced beef first, then remove it before cooking the chorizo. This avoids overcrowding the pan and allows both meats to caramelise properly. The rendered chorizo fat becomes the flavour base for the vegetables and sauce.
2. Batch cook for future meals
This casserole is ideal for batch cooking. Double the recipe and freeze extra portions once cooled. It reheats beautifully and often tastes even better the next day as the flavours continue to develop.
3. Simmer gently for a silky finish
Once the stock and potatoes are added, reduce to a gentle simmer and cover. Slow simmering allows the sauce to thicken naturally and coat the back of a spoon without drying out. Always taste and adjust seasoning at the end — chorizo can be salty.
- 1 tbsp. oil
- 550g minced beef
- 150g chorizo, diced
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 carrot, thinly diced
- ½ celery stick, chopped
- 1 tbsp. tomato puree
- 1 tbsp. flour or corn flour
- 1 tbsp. smoked paprika
- 1 tsp chilli flakes
- 400ml vegetable or beef stock
- 100g broccoli steams
- 500g cooked potatoes,
- Salt and pepper
Method
1. Over high heat, in a large sauté pan, drizzle some oil and add the minced beef. Season well with salt and pepper.
2. Cook for 3-5 minutes until coloured breaking the large pieces with a spoon.
3. Remove the coloured mince into a bowl, and in the same pan over the same heat, add the chorizo.
4. Sauté for a further minute or so to colour and extract some of the chorizo fat .
5. Add the onion, garlic, carrot, celery, to the pan and using the chorizo fat coat to get all the flavour around. Sauté for a further 2-3 minutes.
6. Then, stir in the flour, smoked paprika, chilli flakes and tomato puree.
7. Cook for a further minute, stirring to coat the ingredients.
8. Pour in the stock, and the cooked potatoes and bring to boil. Reduce the heat to low, add a lid and simmer for a further 20-25 minutes until reduced to coat the back of the spoon and cooked through.
9. Check the seasoning and serve with some fresh bread or salad leaves. Batch cook this recipe and freeze extra portion for another day.
