Chorizo Stew
Simmer up a bowl of hearty comfort with this rich and flavorful Chorizo Stew, a soul-warming dish packed with smoky, spicy, and savory notes. Featuring robust chorizo sausage as the star ingredient, this recipe combines tender chunks of potato, sweet red bell pepper, and carrots simmered in a fragrant broth infused with paprika, cumin, and bay leaves. A base of sautéed onions and garlic enhances depth, while crushed tomatoes and a touch of olive oil bring it all together for a rustic, homestyle finish. This one-pot wonder is not only easy to prepare in under an hour but also perfect for meal prep or cozy family dinners. Served piping hot with a sprinkle of fresh parsley, this Spanish-inspired stew is a comforting classic that’s sure to satisfy on chilly evenings. Ideal for those seeking bold flavors and convenience, this dish is a must-try for stew lovers everywhere.
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Recipe Information
Ingredients
- 300 grams chorizo sausage
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 1 large red bell pepper
- 2 medium carrots
- 3 medium potatoes
- 1 teaspoon paprika
- 1 teaspoon cumin
- 400 grams crushed tomatoes
- 750 ml chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Slice the chorizo sausage into 1/2-inch rounds.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chorizo slices and cook for 4-5 minutes, stirring occasionally, until browned and slightly crispy. Remove the chorizo and set aside, leaving the rendered oil in the pot.
Dice the onion, mince the garlic, and slice the red bell pepper and carrots into thin strips. Peel and cut the potatoes into bite-sized chunks.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the garlic, red bell pepper, and carrots, and cook for another 3-4 minutes.
Add the paprika and cumin, stirring to coat the vegetables in the spices.
Return the cooked chorizo to the pot and stir to combine with the vegetables.
Pour in the crushed tomatoes and chicken or vegetable broth. Add the bay leaves, salt, and black pepper.
Stir in the potatoes, then bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the potatoes and carrots are tender.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaves and discard them.
Ladle the stew into bowls, garnish with freshly chopped parsley, and serve hot.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5293 mg | 230% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 38.7 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5344 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
