Can I substitute chorizo with something else?

Sure thing. Use smoked sausage or even bacon bits if chorizo isn’t in your pantry—or your style. The sausage adds smoky spice, but it’ll be tasty regardless.

How should I store leftovers?

Let it cool to room temp, then pop into an airtight container. It keeps beautifully for up to 3–4 days in the fridge—if it survives that long!

Can I freeze this casserole?

Absolutely. Let it chill, freeze in a freezer‑safe container for up to 3 months, then thaw overnight before reheating on the stove or in the slow cooker.

Slow Cooker Beef and Chorizo Casserole: 5-Star Comfort

Name: Slow Cooker Beef and Chorizo Casserole
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: European
Ingredients: 1 tablespoon olive or vegetable oil; 500 g stewing beef, cut into chunks; 25g plain (all-purpose) flour or cornflour; 1 teaspoon sweet (mild) or smoked paprika; Salt and freshly ground black pepper; 2 onions, peeled and sliced; 2 cloves garlic, peeled and crushed; 200g chorizo sausage, peeled and cut into chunks; 1 tablespoon tomato purée; 200ml beef stock; 200ml full-bodied red wine or beer (or 200ml more beef stock); 2 teaspoons soft light brown or demerara sugar; 1 tablespoon Worcestershire sauce; 1 large or 2 medium carrots, peeled and chopped; 2 bay leaves; A few sprigs fresh thyme (or 1 tsp dried thyme); 150g mushrooms, halved

Description

This Slow Cooker Beef and Chorizo Casserole is the ultimate cozy comfort food. Packed with tender beef, smoky chorizo, and hearty vegetables, it’s a rich and flavorful dinner that practically cooks itself. Perfect for busy weeknights or laid-back weekends.

Ingredients

1 tablespoon olive or vegetable oil
500 g stewing beef, cut into chunks
25g plain (all-purpose) flour or cornflour
1 teaspoon sweet (mild) or smoked paprika
Salt and freshly ground black pepper
2 onions, peeled and sliced
2 cloves garlic, peeled and crushed
200g chorizo sausage, peeled and cut into chunks
1 tablespoon tomato purée
200ml beef stock
200ml full-bodied red wine or beer (or 200ml more beef stock)
2 teaspoons soft light brown or demerara sugar
1 tablespoon Worcestershire sauce
1 large or 2 medium carrots, peeled and chopped
2 bay leaves
A few sprigs fresh thyme (or 1 tsp dried thyme)
150g mushrooms, halved

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Instructions

Preheat your slow cooker on LOW if needed.
In a bowl, mix the flour, paprika, salt, and pepper. Toss in the beef cubes to coat.
Heat oil in a pan, shake off excess flour from beef, and brown the meat in batches. Set aside.
In the same pan, cook onions for 5 minutes, then add garlic and cook 2 more minutes.
Add chorizo and cook until the oil is released. Stir in tomato purée and cook for 2 minutes.
In a jug, mix beef stock, wine or beer, sugar, and Worcestershire sauce.
Add browned beef, chorizo, onions, garlic, carrots, bay leaves, and thyme to the slow cooker.
Pour over the liquid mixture. Cover and cook on LOW for 7–8 hours.
Add mushrooms, stir to submerge, switch to HIGH, and cook for another 30 minutes.
Taste and adjust seasoning. Serve hot with mashed potatoes or your favorite sides.

Notes

To thicken the sauce, cook uncovered for the last 20 minutes or add a cornflour slurry.
Not a fan of wine or beer? Just use extra beef stock.
Want it spicier? Try spicy chorizo or add a pinch of chili flakes.
Freezes well for up to 3 months—perfect for meal prep!

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: European, Spanish-Inspired

Nutrition

Serving Size: 1 Serving
Calories: 460 kcal
Sugar: 6 g
Sodium: 820 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 105 mg