Next level stew with chorizo
- SERVES: 4
- PREP TIME: 15 mins
- COOKING TIME: 2.5 hrs
- DIFFICULTY: easy
- IDEAL FOR: family, crowds
- BUDGET: £
This is the perfect winter warmer to put on the stove and let your kitchen fill with amazing spicy-earthy-warm smells.
I love a good stew or casserole because I love easy dishes that pack a flavour punch.
And I love that such a simple way of cooking can increase my cooking cred with little effort.
So, is there a difference between a stew and a casserole?
To be honest, there’s not a lot of difference.
But a casserole is the one that you pop into the oven heating the dish all around.
And it had the cooking dish used for casserole, named after it.
The stew on the other hand, is the one that goes on top of the stove, and heats the dish from the bottom up.
And (sadly), it didn’t get a cooking dish named after it.
Either way, they both produce delicious meals.
What’s the history of stew; who invented it?
Stews have been made since ancient times.
They reckon not long after the discovery of fire, which makes sense.
Prehistoric man apparently learnt to boil water first way before the invention of pottery (around 6000B.C.).
And used reptile shells or animal stomachs as a vessel to boil.
Luckily, we’ve moved on from this with our croc pots and whistling kettles we’ve nothing to complain about.
So once cave man figured out how to boil water, putting food into it made a lot more sense.
A much tastier thing to do.
They would add in cereal grains, root vegetables, boil away and hey presto, the stew was born!
Or something like that.
So, is there a difference between a stew and a casserole?
To be honest, there’s not a lot of difference.
But a casserole is the one that you pop into the oven heating the dish all around.
And it had the cooking dish used for casserole, named after it.
The stew on the other hand, is the one that goes on top of the stove, and heats the dish from the bottom up.
And (sadly), it didn’t get a cooking dish named after it.
Either way, they both produce delicious meals.
What’s the history of stew; who invented it?
Stews have been made since ancient times.
They reckon not long after the discovery of fire, which makes sense.
Prehistoric man apparently learnt to boil water first way before the invention of pottery (around 6000B.C.).
And used reptile shells or animal stomachs as a vessel to boil.
Luckily, we’ve moved on from this with our croc pots and whistling kettles we’ve nothing to complain about.
So once cave man figured out how to boil water, putting food into it made a lot more sense.
A much tastier thing to do.
They would add in cereal grains, root vegetables, boil away and hey presto, the stew was born!
Or something like that.
The humble stew
We always think of it as this lovely heart-warming comfort food.
But as it evolved from ancient times, the stew was a dish made out of necessity.
For example, in Ireland (the famous Irish stew) came about in the early 19th century, when there was mass poverty.
Known as the Great Hunger or Irish Potato Famine (due to a devastating infestation of the potato crop).
So, it wasn’t the comforting dish we hold dear to now, it was a survival dish.
The first stewing method actually dated back to the Roman Empire and the Apicius de re Coquinaria; a collection of Roman cookery recipes.
If you want a bit more info on the Spanish chorizo, the different types, flavours and a bit of history on this spicy sausage, then check out my post; Simple chorizo salad
Today…
We’re much luckier!
We’re spoiled for choice with recipes to try.
And this is one for my favourites… chorizo and bean stew.
This was inspired by a recipe in a book called Charcuterie by Melinda Ballard
Give it a go on a cold evening… I promise you; everyone will love it.
Serve it up with some crusty bread and let them dig in.
Have a favourite stew or chorizo recipe… drop me a line or leave a comment.
Chorizo and bean stew
Equipment
- large casserole dish to use on the stove top
Ingredients
- 2 tbsp butter
- 2 red onions, chopped
- 2 garlic cloves, chopped
- 2 red peppers, chopped
- 400 g mushrooms, halved
- 10 tbsp ed wine
- 40 g plain flour
- 800 ml chicken stock
- 2 bay leaves
- 2 sprigs of thyme
- 400 g chorizo or smoked sausage, chopped
- 400 g tinned cannelloni beans
Instructions
- In a pan over a medium heat, add the butter, then onions and garlic and fry until softened.Add the red pepper and mushrooms and cook for 5 or so minutes, stirring, until softened
- Pour in the red wine, reduce a little and then sprinkle the flour over top and stir in so it's all mixed.Then pour in the chicken stock, stir. Then add in the chorizo or smoked sausage, herbs and season.
- Lastly, add in the cannelloni beans (rinse them a little first under water) and stir in.
- Bring everything tot he boil and then reduce the heat to low.Let it simmer for 2.5 hrs (check on it around 2 hrs to ensure there is still enough sauce (add some water if not).
- Remove the bay leaves and thyme stalks and serve.Serve with mash potato or some crusty bread.
Notes
I am linking this up to CookBlogShare