It’s still a bit cold in Germany right now – this means it’s the perfect time for some delicious stew. »Germany meets Spain« is something you could say about this dish. A delicious Stew with Potatoes, Beans, Brussels Sprouts, and Chorizo. You could also call it a German-Spanish chili. If you are not shy when it comes to adding spices to the stew ;) Otherwise, this is just a super tasty dish, not too complicated, and perfect for the Brussels sprouts season (September through March here in Germany). The step-by-step instructions in the recipe below make this delicious dish quite easy to prepare.
I know… not everyone is friends with Brussels sprouts. I have a »Brussels sprouts hater« at home myself. Me loves those tiny little cabbages. I would eat everything with Brussels sprouts I guess. They are great in a stew, together with pasta, or just nicely fried on the side with some meat, etc. Brussels sprouts and moi are »best buddies« ;) That was not always the case, of course. As a kid I felt about Brussels sprouts like vampires feel about garlic I guess. Not a great relationship. It’s probably something in the DNA of every child ;) Back then my mom had to force me to eat at least one Brussels sprout when they were part of a dish… to the relief of my mom, this changed pretty quickly. Over the years my opinion about these green balls of joy changed completely. Now I am a »fanboy« I guess ;P
As mentioned before – at home people have very different opinions about Brussels sprouts. I could eat them all year round. Others (I’m not gonna say any names) only eat Brussels sprouts or cabbage in general only under very specific circumstances. Very crispy fried with Parmesan like I did with this gnocchi recipe is ok. Brussels sprouts in a stew like this one here is also ok, because there are many other flavors that take over ;P My delicious Veggie Pie with Brussels Sprouts was not appreciated here even though that one is also very delicious. You can’t always win I guess ;P
Anyway. Of course, you can still taste the Brussels sprouts here, but in combination with the potatoes, beans, and chorizo they are just part of the »experience« and are not taking over. Happens in other dishes easily because of the strong flavors ;) If you like it spicy you can use a spicier version of chorizo here – makes this stew even better!
The perfect weeknight dinner!
This dish is a great weeknight dinner option. It’s easy to prepare and does not take too long to make. You need to let the stew simmer for some time so the potatoes, Brussels sprouts, and everything else get to know each other – but that does not have to happen while you are in the kitchen ;) You can use that time to pick a movie. How about that?! ;)
If you are one of those people that refuses to eat Brussels sprouts at all – why did you end up here? Just kidding ;) If you don’t like it, you can leave them out. Add some more potatoes or beans instead. The stew will not be bad, just different. Still very delicious ;)
Have fun cooking this recipe!
INGREDIENTS / ZUTATEN
(4-5 servings)
some oil for frying
12 oz. (350g) chorizo (for grilling)
9 oz. (250g) Brussels sprouts, halved
1 large red onion, chopped
1 medium carrot, diced
1 small piece of knob celery, diced
2-3 garlic cloves, chopped
5-6 soft dried tomatoes (in oil), chopped
2 tbsp. tomato paste
21 oz. (600g) waxy potatoes, quartered
17 fl. oz. (500ml) vegetable broth
1 can (14 oz./400g) chunky tomatoes
1 can (14 oz./400g) white beans, drained
salt, pepper
chili flakes
(4-5 Portionen)
etwas Öl zum Anbraten
350g Grill-Chorizo
250g Rosenkohl, halbiert
1 große rote Zwiebel, gehackt
1 mittelgroße Karotte, gewürfelt
1 kleines Stück Knollensellerie, gewürfelt
2-3 Knoblauchzehen, gehackt
5-6 getrocknete Tomaten (in Öl), gehackt
2 EL Tomatenmark
600g Kartoffeln (festkochend), geviertelt
500ml Gemüsebrühe
1 Dose (400g) stückige Tomaten
1 Dose (400g) weiße Bohnen, abgetropft
Salz, Pfeffer
Chiliflocken
DIRECTIONS / ZUBEREITUNG
1. Cut the chorizo into small pieces. Clean the Brussels sprouts, remove the outer wilted leaves and then cut in half. Peel and finely chop the onion and garlic. Peel the carrot and knob celery and cut into small cubes. Cut the dried tomatoes into small pieces. Clean the potatoes and cut them into quarters (if you don’t like the peel, remove it in advance). Set everything aside.
2. Heat up a large (cast iron) pot with some oil. Add the chorizo and fry until nicely browned from all sides. Remove from the pot and set aside.
3. Add the Brussels sprouts to the pot and fry for 2-3 minutes until nicely browned – add some more oil if necessary. Add the onion and sauté for about 2 minutes. Next, add the carrot, celeriac, and garlic – sauté/fry for an additional 2-3 minutes. Keep stirring so nothing burns. When everything has gotten some color and the veggies are a bit softer, add the chopped dried tomatoes and tomato paste and stir in. Add the quartered potatoes and mix everything well. Deglaze with the veggie broth, add the chunky tomatoes and drained white beans, and mix everything. Season with salt, pepper and a few chili flakes to taste. Let the stew simmer covered over medium heat for about 30 minutes or until the potatoes are cooked through and soft. Stir from time to time so nothing burns. If there is not enough liquid in the pot, just add some more water. After about 15 minutes of cooking time, add the chorizo to the pot and let it heat up again in the stew.
1. Die Chorizo-Würste in kleine Stücke schneiden. Den Rosenkohl säubern, welke Blätter entfernen und dann halbieren. Die Zwiebel und den Knoblauch schälen und fein hacken. Die Karotte und die Knollensellerie schälen und in kleine Würfel schneiden. Getrocknete Tomaten in kleine Stücke schneiden. Kartoffeln säubern und vierteln (wer die Schale nicht mag, sollte sie vorab entfernen). Alles zur Seite stellen.
2. Einen großen (gusseisernen) Topf mit etwas Öl erhitzen. Die Chorizo dazugeben und von allen Seiten scharf anbraten, dann aus dem Topf nehmen und zur Seite stellen.
3. Den Rosenkohl in den Topf geben und ebenfalls scharf anbraten – falls notwendig noch etwas Öl dazugeben. Für etwa 2-3 Minuten anbraten, damit sich Röstaromen entwickeln können. Dann die Zwiebel dazugeben und etwa 2 Minuten mit anrösten. Karotte, Knollensellerie und Knoblauch dazugeben – alles zusammen weitere 2-3 Minuten anrösten. Immer wieder umrühren, damit nichts anbrennt. Wenn alles etwas Farbe bekommen hat und das Gemüse etwas weicher ist, die gehackten getrockneten Tomaten und das Tomatenmark dazugeben und unterrühren. Dann die geviertelten Kartoffeln dazugeben und alles gut vermengen. Mit Gemüsebrühe ablöschen, stückige Tomaten und abgetropfte Bohnen dazugeben und alles vermengen. Mit Salz, Pfeffer und nach Belieben einigen Chiliflocken würzen. Den Eintopf bei mittlerer Hitzezufuhr etwa 30 Minuten abgedeckt köcheln lassen bzw. bis die Kartoffeln gar sind. Immer wieder einmal umrühren, damit nichts anbrennt. Sollte nicht genügend Flüssigkeit im Topf sein, einfach noch etwas Wasser dazu schütten. Nach etwa 15 Minuten die Chorizo mit in den Topf geben und noch einmal mitkochen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Stew with Potato, Beans, Brussels Sprouts & Chorizo
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 01:00
- Yield: 4 1x
- Category: Stew
- Cuisine: International
Description
This is one of my favorite stews – made with potatoes, beans, Brussels sprouts, and Chorizo. So easy to prepare and packed with flavors. So good!
Ingredients
some oil for frying
12 oz. (350g) chorizo (for grilling)
9 oz. (250g) Brussels sprouts, halved
1 large red onion, chopped
1 medium carrot, diced
1 small piece of knob celery, diced
2-3 garlic cloves, chopped
5-6 soft dried tomatoes (in oil), chopped
2 tbsp. tomato paste
21 oz. (600g) waxy potatoes, quartered
17 fl. oz. (500ml) vegetable broth
1 can (14 oz./400g) chunky tomatoes
1 can (14 oz./400g) white beans, drained
salt, pepper
chili flakes
Instructions
1. Cut the chorizo into small pieces. Clean the Brussels sprouts, remove the outer wilted leaves and then cut in half. Peel and finely chop the onion and garlic. Peel the carrot and knob celery and cut into small cubes. Cut the dried tomatoes into small pieces. Clean the potatoes and cut them into quarters (if you don’t like the peel, remove it in advance). Set everything aside.
2. Heat up a large (cast iron) pot with some oil. Add the chorizo and fry until nicely browned from all sides. Remove from the pot and set aside.
3. Add the Brussels sprouts to the pot and fry for 2-3 minutes until nicely browned – add some more oil if necessary. Add the onion and sauté for about 2 minutes. Next, add the carrot, celeriac, and garlic – sauté/fry for an additional 2-3 minutes. Keep stirring so nothing burns. When everything has gotten some color and the veggies are a bit softer, add the chopped dried tomatoes and tomato paste and stir in. Add the quartered potatoes and mix everything well. Deglaze with the veggie broth, add the chunky tomatoes and drained white beans, and mix everything. Season with salt, pepper and a few chili flakes to taste. Let the stew simmer covered over medium heat for about 30 minutes or until the potatoes are cooked through and soft. Stir from time to time so nothing burns. If there is not enough liquid in the pot, just add some more water. After about 15 minutes of cooking time, add the chorizo to the pot and let it heat up again in the stew.
Notes
Enjoy cooking!
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