Beef Chorizo Braised in Red Wine Gravy

2 Servings
1 hr 15 min

My flavoursome beef chorizo braised in red wine gravy is absolutely divine! It’s a rich stovetop braised beef that’s simmered away with juicy shallots and mushrooms, then baked in the oven for an hour.

Beef chorizo braised in red wine gravy is originally from Tastefully Vikkie.

Beef and chorizo is a match made in heaven! And it’s even tastier when it’s a rich beef in red wine gravy recipe.And not only that, it’s such a simple one-pan wonder, where the simmering time does all the work for you.Essentially, I think it’s a Spanish stewed beef, owed to its chorizo twist. But, of course, the latter is completely optional.

This braised beef stew is:

  • A one-pan wonder that needs very little pot watching
  • Full of flavour
  • Can be bulked with your own choice of veggies
  • It’s easy to make
  • Can be doubled in quantity and cooked 30 minutes longer

Other Beef Cuts You Can Use:

  • Braised beef short ribs could be used
  • Cross cut shanks
  • Braised flank
  • Brisket
  • Braised beef shin
  • Sirloin steak
  • Braised oxtails in red wine

You can find more family recipes at Tastefully Vikkie.

Beef Chorizo Braised in Red Wine Gravy
Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 70 Minutes Total time: 1 hr 15 min
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  • 1 tsp rapeseed oil
  • 300 g braising steak all fat removed (2 steaks)
  • 1 clove garlic minced
  • 100 g shallots peeled and left whole
  • 150 ml red wine
  • 1 bay leaf
  • 200 ml cold water
  • 1/2 tsp cornflour
  • 1 tbsp tomato puree
  • 30 g chorizo diced
  • 1/2 beef stock cube
  • 60 g mushrooms sliced
  • 1 tsp Herbs de Provence
  • Sprinkle sea salt
  • Sprinkle cracked black pepper

Preheat the oven at 170 degrees celcius, fan.
In a cast iron casserole dish that has a lid (or similar) add the oil and heat up on a hob.
Season the steaks well with salt and pepper and sear all sides for a few minutes each on high heat.
Reduce the heat to moderate and add the shallots and garlic, ensuring the steaks are sat on top and fry for a further few 3 minutes while stirring.
Add the bay leaf, tomato puree and red wine and boil until the liquid has reduced by half.
Mix the cold water with cornflour and stir before adding to the pot, including the chorizo, beef stock cube, mushrooms and herbs and bring to a boil.
Turn off the heat, cover and place in the oven for 1 hour.
Tastefully Vikkie
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  • Freya Petersen Freya Petersen on Aug 07, 2020

    Recipe looks great I have your recipes in grams in the other is in normal u.s. standard measurements tablespoons or teaspoons could you please add section to the recipe that you can change it to just standard u.s. measuring. Not many people use grams to measure.

  • Bev darragh Bev darragh on Aug 07, 2020

    What is chorizo?