The perfect dish for fall and winter: a simple stew with Brussels sprouts, potatoes, and chorizo. So good and really easy to prepare!
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
some chili flakes
some flat leaf parsley, chopped
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.
Keywords: stew, Brussels sprouts, potato, chorizo, fall, autumn, winter