Brussels sprout stew with chorizo

Ingredients for 4 servings:

• 250g chorizo
• 250 g Brussels sprouts
• 600 g potatoes, waxy or mostly waxy
• 1 large onion(s), red
• 1 m.-sized carrot(s)
• 1 piece(s) celeriac
• 2 garlic cloves
• 5 tomatoes, dried in oil
• 2 tbsp tomato paste
• 500 ml vegetable stock
• 1 can tomatoes, chopped, approx. 400 g
• 1 can white beans, approx. 400 g
• salt and pepper
• Chili flakes, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

warms and is hearty and delicious

Cut the chorizo ​​into small pieces. Trim and halve the Brussels sprouts. Peel and finely chop the onion and garlic cloves. Peel and finely dice the carrot and celeriac. Finely dice the sun-dried tomatoes. Peel and quarter the potatoes, or dice larger ones. Heat a little oil in a large saucepan, add the chorizo ​​pieces, and fry until seared. Then remove from the pan and set aside. Add the Brussels sprouts to the pan and fry for 2-3 minutes, adding a little more oil if necessary. Then add the chopped onion to the pan and fry for about 2 minutes. Add the carrot, celeriac, and garlic cloves, and fry everything for another 2-3 minutes, stirring frequently. Add the chopped sun-dried tomatoes and tomato paste and stir in. Add the potato pieces and mix everything well. Deglaze with the vegetable stock. Add the chopped tomatoes and white beans and mix everything together. Season with salt, pepper, and—if desired—a few chili flakes. Cover and simmer the stew over medium heat for about 30 minutes, or until the potatoes are tender. Stir occasionally. After about 15 minutes, add the chorizo ​​to the pot and cook for the remaining 15 minutes. You can watch the video here: https://tinyurl.com/4a7fh4j3