Spanish Stew - Beverly E.'s recipe

Beth M.


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!


★★★★★ 2 votes

20 Min
1 Hr 20 Min
Stove Top


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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
bay leaf
1 small
pinch of oregano
1 small
amount of whole cloves
1 small
(?) amount of beer (suit your taste)
medium potatoes, peeled, cut into bite size pieces
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
1/2 small
can of tomatoe paste, or whole can if desired

How to Make Spanish Stew - Beverly E.'s recipe


  • 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.

Printable Recipe Card

About Spanish Stew - Beverly E.'s recipe

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

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