Cheesy Potato Topped Beef and Chorizo Stew

I love the combination of beef, chorizo and red wine all together and so a few weeks ago I decided to write a recipe which would combine this delightful trio with some cheesy potato. The stew element of this dish works with slices of potato or mashed potato . The stew is equally as delicious served on top of rice or with pasta. It’s a really versatile dish which is utterly delicious. Many people may think of stews as being a wintery dish, but I’ll eat something with chorizo and red wine in any day of the year!! You can add any greens you wish to the dish at the end if you fancy. I’ve served with green beans, broccoli or even a handful of mixed spring greens (steamed). All are lovely additions for 0 points.

POINTS AND NUTRITIONAL INFORMATION

Serves 6 – per serving = 6 points or 534 cals, 22.9g fat, 30.2g carbs, 47.5g protein

Ingredients

800g extra lean diced beef steak

1 onion, peeled and finely sliced

80g chorizo, peeled and sliced into thin rounds

2 red peppers, deseeded and sliced

250g chestnut mushrooms, sliced

4 garlic cloves, finely minced

1 tsp chilli flakes

2 tsp each of paprika and dried oregano

125ml red wine

2 x 400g tins of chopped tomatoes

1 beef stock cube made up with 500ml boiling water

2 bay leaves

Low calorie cooking spray

Salt and pepper

For the potato top

600g Maris Piper potatoes, peeled and cubed

50ml skimmed milk

1 tbsp light butter

½ beef stock cube, crumbled

80g gruyere cheese, finely grated

Method

  1. Take a large ovenproof pan with a lid. Spray with low-calorie cooking spray, add the beef (you may need to do this in batches), season with salt and pepper and fry until sealed. Remove the beef from the pan.
  2. Spray the same pan again with low-calorie cooking spray, add the onion and chorizo and fry for 5–6 minutes until the onion starts to soften and the chorizo oils release. Add a little water to the pan if it starts to get dry.
  3. Add the peppers, mushrooms, garlic and chilli flakes and fry for another minute. Add the paprika and oregano, fry for a minute, then pour in the red wine. Simmer for a few minutes until the wine starts to reduce and then add the tomatoes, stock and bay leaves.
  4. Add the beef back to the pan, season, stir and bring to the boil, then pop on a lid and reduce to a simmer. At this point, you can either simmer the stew on the hob on low for 2 hours, stirring regularly, or pop in the oven at 180°C for 2 hours. Either way, remove the lid for the last 15 minutes of cooking to thicken the stew up a little.
  5. While the stew is simmering, boil the potatoes in lightly salted water for 15 minutes until they are soft. Drain the potatoes and add to a large bowl, then mash (or preferably rice) the potato until smooth.
  6. Warm the milk with the butter and add to the potato. Mix until the mash is nice and smooth. Don’t overmix as you don’t want the mash to go gluey. Season to taste with salt and pepper.
  7. Once cooked, pour the stew into a large baking dish and let cool (for around half an hour if you have time) – this will stop the mash sinking into the beef. Next, add the mash to the top of the stew (or pipe on if you are feeling fancy).
  8. Crumble over the half beef stock cube, sprinkle over the Gruyère and then pop back in the oven (on 180°C fan) for 30 minutes, so the top of the mash goes nice and crispy.
  9. Remove from the oven and leave to rest for 5 minutes before you serve.


13 thoughts on “Cheesy Potato Topped Beef and Chorizo Stew”

  • Karen Entwistle says:

    Trying this now Laura , no mention of adding the Chorizo , adding with onions ?

    • With the peppers Karen ?

  • How many calories per portion please?

    • I don’t calculate calories Angela, just SPs but you can work it out for yourself by popping the ingredients into my fitness pal x

  • Lorraine Round says:

    Hi Laura, I fancy making this in a slow cooker. Can I put everything in raw?
    Thank you

    • Hi Lorraine, I would still brown off the meat before you put it in the slow poke to seal x

  • Does the cooking time for the potatoes (ie the 30 mins once the potatoes and cheese have been added) come after the 2 hours for the stew, or should I be adding the potato 1 hour and 30 mins into the cooking of the stew so the total cooking time is 2 hours?

    Thanks!

    • It comes after Miriam x

  • Made this tonight and it was really truly delicious . Another epic recipe – thank you!

    • Ah brilliant, glad you liked it Kelly!! X

  • This was really delicious Laura, with the added bonus that it used up the last of the christmas cheese! This will definitely be a regular in our house in future. Thanks for another fab recipe ?

  • Just finished eating this after a long day. I had previously put into single portions to freeze. So just thawed and microwaved to heat up.Left out potatoes and had with 3 different green vegetables. Absolutely delicious.
    Thanks for the great recipes.

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