Beef, Chorizo and Chickpea Stew for 6 Perfect Family Dinner #chefarchiepie

chorizo

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat content while maintaining flavor.

beef

🥗Healthier: lean ground beef

💰Cheaper: ground turkey

Ground turkey is often less expensive and lower in fat.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato puree

Fresh tomatoes can be more seasonal and expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and neutral in flavor.

Heat a deep stir-fry pan and add a chunk of butter.

Seal the beef in the pan until it has nice brown edges, about 10 minutes.

Reserve the browned beef to one side.

Dice onions, celery, leeks, carrots, and parsnips into 1.5-inch pieces.

In a 4-liter casserole pot, add the diced vegetables, a chunk of butter, minced garlic, and bay leaves.

Cook the vegetables over heat for about 10 minutes until they reduce in volume and turn slightly translucent.

Add dry herbs and spices: parsley, rosemary, onion powder, oregano, thyme, and smoked paprika. Stir for 3-4 minutes.

Add Worcestershire sauce, tomato ketchup, and chopped tomatoes. Stir and cook for a few more minutes.

Add the reserved beef and stir for a couple of minutes.

Add chopped chorizo sausage and a can of chickpeas.

Pour in beef stock until it almost reaches the top of the casserole pot. Cover and bring to a boil, then simmer for about 90 minutes.

After 90 minutes, remove the lid and add whole shallots and chopped quick-cooking potato.

Cook for an additional 25-30 minutes with the lid off until the potatoes and onions are ready.

Thicken the stew optionally with gravy granules or potato starch granules and season with salt and pepper. Stir well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens