1. Start by preparing the veggies and mushrooms. Clean the mushrooms well and remove any dry parts. Cut about 1/3 into fine cubes, half or quarter the rest. Small mushrooms can also be used as a whole. Peel and finely chop the onion and garlic. Clean the celery stalk and carrot and cut into fine cubes. Cut the leek into rings and rinse well with water to remove any sand between the layers, then drain. Set aside.

2. Heat up a large Dutch oven (or pot with a lid) and add some olive oil. Add the chorizo and brown from all sides. I used small chorizo sausages – if you got larger sausages, cut them into smaller pieces beforehand. When everything is nicely browned, remove from the pot and set aside.

3. Next, add the large mushroom pieces and fry/roast from all sides until nicely browned. If necessary, add some more oil. The mushrooms should lose a lot of volume – this takes about 4-5 minutes. Remove and set aside. Add more oil if needed, then add the diced mushrooms and fry/roast until nicely browned. The diced mushrooms will lose even more volume and water, so the process can take a little longer – about 8-10 minutes. If there is a lot of liquid in the pot you can add a little cornstarch to speed up the process a little (optional). Remove the browned mushrooms and set aside with the already browned mushrooms.

4. Add a bit more oil to the Dutch oven/pot for one last time (if required) and sauté the onions and garlic until soft and glossy. Add the diced celery and carrot and sauté as well for 2-3 minutes, stirring often. Next, add the leek and return all the mushrooms to the pan and cook for 4-5 minutes, stirring frequently.

5. Deglaze the veggies and mushrooms with the red wine and allow the wine to reduce a little, then add the veggie stock, the chunky tomatoes, and the chorizo. Add the dried oregano, thyme, and bay leaf and season well with salt and pepper. Reduce the heat, cover the Dutch oven/pot with a lid, and let simmer for about 90 minutes. Stir from time to time.

6. Drain the beans, add to the Dutch oven/pot, and mix in. Let the stew simmer for another 30 minutes or so. The sauce should have thickened quite a bit and should be bubbling nicely. If the stew still seems too thin, thicken the liquid with a little flour (optional). Serve the stew with some toasted bread, rice, or pasta.