Spanish Stew - Beverly E.'s recipe

Beth M.

By
@BakinTime

Beverly E. is a friend from church, who visits from N.J. during the summer months. She made this for a church luncheon recently. It is so good and a very tasty change from the usual beef stew I make. I made it before she e-mailed me the actual recipe, and it was fine; but this is the recipe which I think was delicious when I had it at the luncheon.
My husband enjoyed it, and it is even better the second day!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
1 Hr 20 Min
Method:
Stove Top

Ingredients

CHORIZO (PREFERRABLY GOYA BRAND) AND HAM STEAK

6
or 8 chorizos, cut into pieces and boiled in a pan until bubbling
1 slice
a thick slice/or a ham steak, cut into bite size pieces
1
bay leaf
1 small
pinch of oregano
1 small
amount of whole cloves
1 small
(?) amount of beer (suit your taste)
4-6
medium potatoes, peeled, cut into bite size pieces
4-6
carrots, peeled and sliced
1/2 large
vidalia or sweet onion, chopped
water to cover vegetables
2 can(s)
chick peas, drained
olive oil
1 or 2 clove
garlic
1/2 small
can of tomatoe paste, or whole can if desired

Step-By-Step

1Cut the sausage and boil to remove some of the fat. In another pan place potatoes,carrots, an onion and cover with water and bring to a boil.
2Add a bay leaf, oregano, chorizos and cut-up ham with a small amount of whole cloves to the pot of vegetables. Pour in a "little beer"! Let it cook until vegetables are soft. Add a can or two of chick peas and simmer.
3In a small pan heat olive oil and one or two cloves of garlic, let it cook a short time. Then add the tomato paste, a half or a whole can, depending on your taste.
4Let it simmer twenty minutes, covered, and then add to the pot with the vegetables and the meat. Cook for about an hour, slowly.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Pork
Regional Style: Spanish