Best Chorizo Barley Stew Recipes

Slow-Cooked Spicy Beef, Tomato & Chorizo Stew image

Provided by staceywacey

Categories Stew

Time 8h20m

Yield 10-12 serving(s)

Number Of Ingredients 15

1/4 kg lean ground beef (or any lean mince to suit your budget)
1/4 kg stewing beef (or any stewing cuts of meat to suit your budget)
4 chorizo sausages, chopped into cm slices
1 (28 ounce) can chopped tomatoes, open and pour into a bowl (chopped plum tomatoes are nice, we will need the juice so don't throw it away)
6 carrots, chopped into inch size pieces
1/2 swede, chopped into inch size pieces
2 turnips, chopped into inch size pieces
6 large potatoes, chopped into inch size pieces
1/2 cup lentils (already soaked)
1/2 cup pearl barley (already soaked)
1 cup chickpeas (already soaked)
3 pints water, to cover the ingredients in the pot but leave at least 1 inch from the top of the pot
2 tablespoons Worcestershire sauce
2 tablespoons gravy, granules
1 pinch pepper (to season)

Steps:

Make sure you prepare this in the morning and leave it bubbling away for at least 8 hours (make sure you don't leave it unattended and follow the guidelines of your slow-cooker). You can do this even if you don't have a slow-cooker but use a fairly big deep-bottomed saucepan or casserole pot and leave on a low heat setting for at least 3 hours.
1. Prepare all veggies and chop into about inch size pieces or bigger if you like (I prefer big chunks).
2. Prepare the tomatoes as above.
3. Chop the stewing beef into inch size pieces, you don't really want them much bigger as they will go chewy and not soft.
4. Chop the chorizo sausages as above into cm size slices.
5. place all ingredients (except the gravy granules and worcester sauce) into your slow cooker along with the water or vegetable stock and turn on as per guidelines. Leave until it comes to the boil and when it starts to simmer add the gravy granules and worcester sauce. Leave bubbling away for approx 8 hours (3 hours if not using a slow cooker) and then serve. be careful as can be very hot!

Nutrition Facts : Calories 481.1, Fat 13.9, SaturatedFat 5.2, Cholesterol 53.4, Sodium 564.2, Carbohydrate 65.5, Fiber 11.2, Sugar 8.2, Protein 25.4

Crock Pot Chorizo Stew image

Provided by Julesong

Categories Stew

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 cups hot water
3 teaspoons beef bouillon
2 cups chopped cabbage
1 (15 ounce) can yellow hominy, drained
1 (7 ounce) can minced mild green chilies, with liquid
1 cup minced yellow onion
2 stalks celery, chopped
2 teaspoons minced roasted garlic
1/2 cup chopped roasted red peppers or 1/2 cup yellow bell pepper
1/8 teaspoon fresh ground black pepper, to taste (or black or pink or green mixture)
2 teaspoons extra virgin olive oil
1 lb fresh chorizo sausage, removed from the skin
salt and pepper, to taste
chopped fresh cilantro, for garnish
sour cream, for garnish
shredded cheese, for garnish (cheddar, monterey jack, pepper jack, etc)

Steps:

In the crock pot on high temperature, dissolve the bouillon in the hot water.
Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.
Add cooked chorizo to the crock pot.
Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.
Add salt and pepper to taste, add your favorite garnishes, and enjoy.
Serve along with nice crusty bread or- even better- cornbread!
Note: if your chorizo didn't add enough spices/flavor for you, feel free to add ancho chile powder, cayenne, jalapeno, whatever floats your boat. :).

Nutrition Facts : Calories 657.9, Fat 46.9, SaturatedFat 16.8, Cholesterol 100, Sodium 2493, Carbohydrate 27.5, Fiber 5.5, Sugar 4.8, Protein 30.7