Some of you might have noticed it already – I am a huge fan of stews and all those dishes where you throw a lot of stuff into one pot and cook it. Sometimes it’s not easy to decide on what to cook because there are sooo many options ;) Today I got a new recipe for a stew with Brussels sprouts, potatoes, and chorizo – Germany meets Spain, you could say. The latest delicious addition to my stews recipe list.
I really love a simple and easy-to-cook stew recipe. You do some chopping, some frying, and some sauteing and then you leave the pot and its contents on the stove alone. Half an hour or so later you got some delicious lunch or dinner ready. Either enough for a whole family or only for two people (like us) plus an extra lunch or dinner the next day. Cook once, eat twice. That’s probably the fact I like the most. I eat happily the same dish two days in a row if I can work less ;P
Stews are also great to use up stuff from the fridge or pantry. A small piece of bacon that needs to be eaten – into the pot. A can of beans that has been hiding in the back of the party – into the pot. Some Brussels sprouts, carrots, leek, or whatever needs to be used – into the pot ;P If you are not going totally bonkers with the combination of ingredients I am pretty sure you will always get something nice to eat. It’s actually quite hard to completely mess up a stew from my experience ;P
For this stew, I primarily added potatoes, Brussels sprouts, a few carrots, and delicious (spicy) chorizo sausage to the pot. Onions and garlic are always in the mix too, of course. You could make the stew without the cabbage and use more potatoes instead – but as mentioned before – I had some Brussels sprouts in the fridge that needed to be used so they ended up in the stew. Nice addition I have to say. If you like Brussels sprouts. If not – this is probably nothing you would like either ;P
Admittedly, Brussels sprouts never look very appetizing after a while in a stew, because they tend to turn gray or take on the color of the sauce, but that doesn’t change the flavors tbh. It’s a different game if you blanch shortly them and then fry them. If you do that and add them to the stew towards the end of the cooking time they will look much better. But that are also several extra steps I am usually not willing to take since the flavors are pretty much the same. That’s the lazy person inside me saying. Maybe I am wrong ;P
Anyway. I really recommend using spicy chorizo sausages (the ones you can roast/throw on a grill). Mild ones are also fine here, but when it’s cold outside it’s nice to eat something spicy to warm you from the inside. If you can’t get the spicy ones you season the stew with some chili flakes or similar instead, of course. Similar results. Similar warm belly ;)
INGREDIENTS / ZUTATEN
some olive oil for frying
1.8 oz. (50g) bacon, diced
1 large onion, diced
2-3 garlic cloves, sliced
10.6 (300g) spicy chorizo sausages, sliced
21 oz. (600g) Brussels sprouts, cleaned & halved
2 medium carrots, diced
14 oz. (400g) potatoes (waxy), diced
4 1/4 cups (1l) veggie broth
1 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. smoked paprika powder
salt, pepper
some chili flakes
some flat leaf parsley, chopped
etwas Olivenöl zum Anbraten
50g Speck, gewürfelt
1 große Zwiebeln, gewürfelt
2-3 Knoblauchzehen, in Scheiben
300g Chorizo (scharf), in Scheiben
600g Rosenkohl, geputzt & halbiert
2 mittelgroße Karotten, gewürfelt
400g Kartoffeln (festkochend), gewürfelt
1l Gemüsebrühe
1 TL Oregano
1/2 TL Kreuzkümmel
1/2 TL Smoked Paprika
Salz, Pfeffer
Chiliflocken
etwas glatte Petersilie, gehackt
DIRECTIONS / ZUBEREITUNG
1. Dice the bacon. Peel the onion and garlic, dice the onion finely, and slice the garlic thinly. Clean Brussels sprouts, remove wilted leaves and cut in half lengthwise. Clean and coarsely dice the carrots. Clean the potatoes, peel them if necessary, and cut them into bite-sized pieces. Slice the chorizo and place everything next to the stove.
2. Heat up some olive oil in a large (cast iron) pot* and fry the bacon until nicely browned. Add the onions and let them sweat for a few minutes. Add garlic and chorizo and let cook for a few minutes – the sausages should have gotten some color. Add the Brussels sprouts and let cook with everything for 2-3 minutes, stirring frequently so nothing burns. Add the diced carrots and potatoes and mix in. Deglaze with the veggie broth and add oregano, cumin, and smoked paprika powder. Season with salt, pepper, and chili flakes. Let simmer for about 15-20 minutes – or until the potatoes are cooked through. Season the finished stew again with a little salt and pepper if necessary, sprinkle with chopped parsley and serve.
1. Speck würfeln. Zwiebel und Knoblauch schälen, die Zwiebel würfeln und den Knoblauch in dünne Scheiben schneiden. Rosenkohl säubern, welke Blätter entfernen und dann längs halbieren. Karotten säubern und grob würfeln. Kartoffeln säubern, ggf. schälen und in mundgerechte Stücke schneiden. Die Chorizo in Scheiben schneiden und alles neben dem Herd bereitstellen.
2. Etwas Olivenöl in einem großen (gusseisernen) Topf* erhitzen und den Speck darin auslassen. Wenn der Speck etwas Farbe bekommen hat, die Zwiebeln dazugeben und einige Minuten anschwitzen lassen. Knoblauch und Chorizo dazugeben und für einige Minuten anbraten – die Würste sollten etwas Farbe bekommen haben. Rosenkohl dazugeben und für 2-3 Minuten mit anbraten und dabei immer wieder umrühren, damit nichts anbrennt. Gewürfelte Karotten und Kartoffeln dazugeben und alles gut vermengen. Mit Gemüsebrühe ablöschen, Oregano, Kreuzkümmel und Smoked Paprika dazugeben. Mit Salz, Pfeffer und Chiliflocken würzen und dann für etwa 15-20 Minuten köcheln lassen – die Kartoffeln sollten gar gekocht sein. Den fertigen Eintopf ggf. noch einmal mit etwas Salz und Pfeffer abschmecken und mit gehackter Petersilie bestreuen und servieren.
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Here is a version of the recipe you can print easily.
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Stew with Brussels Sprouts, Potatoes & Chorizo
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 00:45
- Yield: 5 1x
- Category: Stew
- Cuisine: International
Description
The perfect dish for fall and winter: a simple stew with Brussels sprouts, potatoes, and chorizo. So good and really easy to prepare!
Ingredients
some olive oil for frying
1.8 oz. (50g) bacon, diced
1 large onion, diced
2-3 garlic cloves, sliced
10.6 (300g) spicy chorizo sausages, sliced
21 oz. (600g) Brussels sprouts, cleaned & halved
2 medium carrots, diced
14 oz. (400g) potatoes (waxy), diced
4 1/4 cups (1l) veggie broth
1 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. smoked paprika powder
salt, pepper
some chili flakes
some flat leaf parsley, chopped
Instructions
1. Dice the bacon. Peel the onion and garlic, dice the onion finely, and slice the garlic thinly. Clean Brussels sprouts, remove wilted leaves and cut in half lengthwise. Clean and coarsely dice the carrots. Clean the potatoes, peel them if necessary, and cut them into bite-sized pieces. Slice the chorizo and place everything next to the stove.
2. Heat up some olive oil in a large (cast iron) pot* and fry the bacon until nicely browned. Add the onions and let them sweat for a few minutes. Add garlic and chorizo and let cook for a few minutes – the sausages should have gotten some color. Add the Brussels sprouts and let cook with everything for 2-3 minutes, stirring frequently so nothing burns. Add the diced carrots and potatoes and mix in. Deglaze with the veggie broth and add oregano, cumin, and smoked paprika powder. Season with salt, pepper, and chili flakes. Let simmer for about 15-20 minutes – or until the potatoes are cooked through. Season the finished stew again with a little salt and pepper if necessary, sprinkle with chopped parsley and serve.
Notes
Enjoy cooking!
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