Photo of Beef & chorizo one pot by WW

Beef & chorizo one pot

Points® value
Total Time
2 hr 10 min
30 min
1 hr 40 min
This rich casserole is full of flavour and ideal for freezing in batches.


Calorie controlled cooking spray

4 spray(s)

Chorizo Sausage

100 g, cut into small cubes


2 medium, chopped


2 clove(s), crushed

Beef stewing steak, lean, raw

750 g, cut into 2.5 cm cubes

Plain White Flour

2 tablespoon(s), level

Red Wine

125 ml

Beef stock cube(s)

1 cube(s), (500ml)

Tinned Tomatoes

400 g, chopped

Thyme, Fresh

3 sprig(s)

Bay leaf, dry

2 leaf/leaves

Butternut Squash

500 g, peeled, de-seeded and cut into 2.5 cm cubes

Potatoes, Raw

600 g, peeled and cut into 2.5 cm cubes


  1. Preheat the oven to Gas Mark 3/170°C/fan oven 150°C. Heat a large lidded flame and ovenproof casserole dish over a medium heat and spray with the cooking spray. Cook the chorizo and onions for 10 minutes, covered, until softened. Add the garlic and cook for 1 minute, then transfer the mixture to a plate.
  2. Spray the pan again and cook the beef in batches for 5 minutes, until browned all over. Return the chorizo and onions to the pan and sprinkle over the flour. Cook for 1 minute stirring, then gradually add the red wine and bubble for 1 minute until reduced.
  3. Pour in 300 ml (10 fl oz) of the beef stock and the chopped tomatoes, thyme and bay leaves, then season. Bring to the boil, cover and place in the oven for 1 hour.
  4. Remove from the oven and add the remaining hot stock, butternut squash and potatoes, return to the oven and cook for a further 45 minutes until the beef and vegetables are tender. Check the seasoning discard the herbs and serve sprinkled with black pepper.