A few years ago I spent three months traveling around Europe in a van. We cooked most of our meals on a little gas stove and this amazing chorizo stew was one of my favorite cooking discoveries.
It all started with a box of veggies we picked up on the side of the road in Spain for cheap because they were at the end of their life. I needed to use them up ASAP so I decided to make a big stew.
As we were on the road, I didn’t have fresh meat but I did have some dried chorizo sausage, onion and garlic, so I chopped everything up and threw it in the pot.
Thirty minutes later we had one of the best stews I’ve ever made…and I’ve made a few. While cooking, chorizo releases all its wonderful flavors, fats and color (from paprika) into the stew, so you really don’t need to add much more than a bit of onion, garlic and stock on top of whatever vegetables you have around.
If you want more simple recipes to make ahead of time, check out our 7 Day Make Ahead Meal Plan.
You can use dried chorizo or fresh but do look for good quality sausages with natural flavorings and ingredients. The colour should be coming from paprika and not from some color additive.
Make sure to peel the skin off the chorizo before slicing it. If you shop on Amazon, we like this brand of chorizo, and this is good quality chicken stock we like.
For those following AIP (autoimmune protocol), this stew has to me modified quite a bit because it has a lot of nightshade foods but you can still recreate something similar with a paprika free sausage (get something like a nice herb and garlic or other smoked sausage), and omit red peppers and tomatoes, swap white potatoes with sweet potatoes, and add more carrot, zucchini and maybe some leeks.
- 1 tablespoon coconut oil
- 1 large brown onion, roughly diced
- 2 medium chorizo sausages (about 150-200 g /5-6 oz each), skin peeled off and sliced
- 1 large carrot, sliced
- 1 large pointy red pepper (bell pepper/capsicum), seeds out and diced
- 1 large celery stick, sliced
- 2 medium white potatoes, peeled and diced
- 1 large tomato, diced
- 2 large cloves of garlic, diced
- 2 cups chicken stock or bone broth
- 1 tablespoon lemon juice
- 1 medium zucchini, diced
- Sea salt and pepper
- Handful of fresh parsley, chopped
- Prepare all the ingredients first.
- Heat coconut oil in a medium saucepan over medium-high heat. Add the onion, chorizo, carrot and celery and sauté for 2-3 minutes, stirring frequently, until slightly softened and golden. Chorizo will start to release some fat, in which the vegetables will cook.
- Then add the potato, red peppers, tomatoes and garlic and stir through for a minute.
- Pour in the stock and lemon juice, stir and cover with a lid to bring to boil. Turn the heat to medium and cook, covered with a lid, for 10 minutes.
- Then add the zucchini and a little black pepper. Stir through and cook over low-medium heat for a further 10 minutes.
- By this stage the potato should soften up and thicken the sauce. Uncover the pot and bring the heat back to medium-high for 2 minutes, stir through. Then, take off the heat and add freshly chopped parsley.
- Serve as is or with a side of steamed or sautéed greens.
For this recipe I use
Nutiva Organic Coconut Oil
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Internationally published author and blogger, Irena Macri, Eat Drink Paleo is a go-to stop for paleo recipes, healthy cooking and natural living.
Very good recipes. I love chorizo.:-)
Warm and spicy. Perfect for an evening meal. Great recipe.
Such an easy stew recipe! I didn’t have chorizo so I just used Italian sausage, and it worked great! Next time I do this recipe I’m going to see if I can find real chorizo. So good!
I love hearty stews. This is perfect for those cold, school days!
Fabulous substitution idea! It can be tough to find chorizo.
If you like a little spice in your veggie stew, this is for you. Super simple to make and budget friendly. I also stored in the freezer and used the following week… Tasted even better as leftovers.
Perfect combination of flavors plus the spicy touch I love the recipe!
The stew was simple to create but accompanied with great flavor from the Chorizo. I used fresh Chorizo and the flavor just got better with age. This will be a go to freezer meal as the season gets colder.
Tastes great, especially the zucchini! I love having leftovers of this becuase when it has time to sit over night everything has time to blend even more. Love that bowl for breakfast!
Similar to the recipe my father used when I was younger, but with new flavor. The coconut oil, diced zucchini, and lemon juice did make it a difference. It’s makes for a quick dinner meal that invites a side to fulfill the night.
The best stew ever as it claims! The chorizo blends well with the veggie stew giving it somewhat a smoky taste and a bit of spiciness great for winter and even cold summer nights.
So tasty and easy! Lovely combination of tastes and it’s perfect if you want quick dinner. I really enjoyed in this meal!
I’m going to make this in the morning for supper ? this looks amazing. Can’t wait to try it.
Chorizo has great flavor and mixes well with the rest of the stew. This is my brothers favorite meal
Love ?? this made it like 5 time. This is my winter soup recipe now. A lot of flavor so good even my kids eat it.
Made this tonight, and it went down a storm. Simple to make but oh so tasty and warming. Will definitely make it again.
Thanks for the recipe, look forward to browsing further recipes.