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



  • 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
  • 1/2 small
    can of tomatoe paste, or whole can if desired

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


  1. Cut 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.
  2. Add 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.
  3. In 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.
  4. Let 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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