A Warming Smoky Chorizo Beef Stew for Easy Evenings
Rich, smoky and deeply satisfying, this slow-cooked beef and chorizo stew is a classic one-pot dish that delivers real warmth and depth of flavour. Taken from The Anti-Inflammatory 30-Day Reset by Sophie Richards, it shows how anti-inflammatory recipes can still feel generous, comforting and full of character. Tender beef is gently cooked with tomatoes, chorizo and warming spices, while a small amount of dark chocolate stirred in at the end adds richness and balance without tipping into sweetness.
Straightforward and flexible, the recipe works just as well on the hob as it does in the oven or slow cooker. It’s a reliable option for family dinners, batch cooking or relaxed weekends, and a reminder that comfort food can fit easily into everyday life.
Smoky Chorizo Beef
Serves 4 | EASY
Ingredients
1 tbsp olive oil
100g chorizo
diced 500g stewing beef
1 onion, finely chopped
1 red pepper, roughly chopped
2 cloves garlic, minced
1 red chilli, deseeded and finely chopped
½ tsp dried oregano
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tbsp tomato purée
1 × 400g tin good-quality chopped tomatoes
250ml beef bone broth or beef stock
150ml red wine (optional, adds depth. If not using, add 150ml extra stock)
1 tbsp apple cider vinegar
1 tbsp coconut aminos
1 bay leaf
Sea salt and freshly ground black pepper to taste
20g 85% dark chocolate, finely chopped
Method
Heat the olive oil in a large pan over a moderate heat. Add the chorizo and cook for around 2 minutes until it releases its oils. Add the beef and brown on all sides, then remove the meat from the pan, keeping the oil.
Add the onion and red pepper to the pan and soften for 2 to 3 minutes. Stir in the garlic, chilli, oregano, smoked paprika, cumin, coriander and cinnamon, cooking for 1 minute until fragrant.
Return the beef and chorizo to the pan, then add the tomato purée, chopped tomatoes, stock, red wine if using, apple cider vinegar, coconut aminos and bay leaf. Season well.
Bring to a gentle simmer, reduce the heat to low and cook for 2 to 2½ hours until the beef is meltingly tender. Alternatively, cook in the oven at 150°C fan for 2 to 3 hours, or in a slow cooker for 6 hours on low or 4 hours on high.
Stir in the dark chocolate during the final 10 minutes of cooking, allowing it to melt fully into the sauce before serving.
M+ Tips
This freezes beautifully for up to three months, making it ideal for batch cooking. The chilli heat is mild with the seeds removed.
Serving Ideas
Serve with cauliflower rice scattered with fresh coriander and lime zest, plus avocado slices on the side. It also works well with grains, sautéed greens, potato wedges or gluten-free flatbreads. A spoon of dairy-free coconut yoghurt on top is optional but excellent.
The Anti-Inflammatory 30-day Reset by Sophie Richards
Written by Sophie Richards, a certified hormonal health practitioner and women’s health advocate, The Anti-Inflammatory 30-Day Reset offers a calm, food-led introduction to anti-inflammatory eating, shaped by her own experience of managing chronic pain and digestive issues. Rather than a rigid plan, it presents a flexible 30-day framework of flavourful recipes and gentle lifestyle habits designed to support energy, digestion and overall wellbeing, making it ideal for anyone curious about anti-inflammatory eating who wants something realistic, reassuring and sustainable beyond the month.