Chorizo and potato stew recipe
Created by The Tesco Recipes team
Cosy and comforting, this stew of chorizo, potatoes, cannellini beans and kale is sure to be a midweek winner.
See method- Serves 4
- 20 mins to prepare, 35 mins to cook
- 646 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 225g pack Tesco Finest Spanish chorizo, sliced into 2cm chunks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, sliced
- 1 celery stick, finely sliced
- 1 tsp smoked paprika
- 1kg (about 6) potatoes, peeled and cut into 3cm chunks (we used Maris Piper)
- 1 red wine stock pot
- 400g tin chopped tomatoes
- 1 tbsp tomato paste
- 1 bay leaf
- 400g tin cannellini beans, drained
- 100g kale or spinach
- 10g flat-leaf parsley, roughly chopped (optional)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2700kJ 646.0kcal
- Fat
- 32g
- Saturates
- 10g
- Salt
- 3.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 58.6gProtein 25.1gFibre 12.8g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Place a large saucepan over a medium heat. Fry the chorizo for 8-10 mins until just crispy, turning once. Add the oil to the pan along with the onion and cook for 5 mins to soften. Stir in the garlic, celery and paprika and cook for 1 min more.
- Add the potatoes to the pan and toss together to get them coated in the flavoured oil. Add the stock pot along with 600ml boiling water, chopped tomatoes, tomato paste and bay leaf. Bring to a simmer and cook for 10 mins. Add the beans to the stew, stir well and cook for another 5 mins. Stir in the greens; cook for 3 mins or until the greens and potatoes are cooked through.
- Remove the stew from the heat and allow to cool for a few mins before spooning into large bowls to serve. Top with chopped parsley, if you like.
- See more Stew recipes
Freezing and defrosting guidelines
Cook the stew as per recipe but omit the greens and parsley, and allow to cool completely before covering and freezing for up to 3 months. Allow to defrost completely before bringing to a simmer and cooking the greens as per recipe. Scatter with parsley to serve. For more tips on freezing and defrosting food, read our article Love Your Freezer.
