Real Recipes From Real Home Cooks ®

spanish stew - beverly e.'s recipe

(2 ratings)
Recipe by
Beth M.
M.V. Island, MA

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 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 20 Min
method Stove Top

Ingredients For spanish stew - beverly e.'s recipe

  • 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 sm
    pinch of oregano
  • 1 sm
    amount of whole cloves
  • 1 sm
    (?) amount of beer (suit your taste)
  • 4-6
    medium potatoes, peeled, cut into bite size pieces
  • 4-6
    carrots, peeled and sliced
  • 1/2 lg
    vidalia or sweet onion, chopped
  • water to cover vegetables
  • 2 can
    chick peas, drained
  • olive oil
  • 1 or 2 clove
  • 1/2 sm
    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.