Updated: Feb 4, 2021
Today’s recipe is an oldie but a goodie! I love chorizo and I also love a winter stew but many of them take a long time to prepare which isn’t always possible midweek.
This stew is so easy and versatile I find it suits just as well as a midweek supper with friends as it does as a family meal. It’s very good value and can easily be made for a large crowd with lots of crusty bread to mop up all that delicious sauce!
Here’s how it’s done…
2 red peppers cored, de-seeded and thinly sliced
1 large onion, peeled and chopped
600g Charlotte potatoes, cut into large chunks
1 x carton passata with garlic and herbs
300ml (10fl oz) vegetable stock
1 x 250g Cooking Chorizo
20 pitted black olives
chopped parsley, to garnish (optional)
crusty bread to serve (optional)
Dice the peppers, onion and potatoes and pop into a large pan along with the passata & vegetable stock. Bring that to the boil and simmer for 25 – 30 minutes and the vegetables are soft.
N.B.I like to add a little bit of sweetness into my tomato sauces to reduce the acidity – use sugar, honey or sweetner.
Slice Chorizo and add to pan with the olives. Continue cooking over a medium heat for 10 minutes. Garnish with parsley.
Serve hot with crusty bread, ideally in front of an open fire…
Love & food,
The Oxfordshire foodie