Spanish Olla Podrida with Chorizo and Beans

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 400g (14 oz) mixed beans (kidney beans, black beans, white beans), cooked 400g (14 oz) mixed beans (kidney beans, black beans, white beans), cooked
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 bay leaf 1 bay leaf
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the sliced chorizo and cook until it releases its oils and becomes slightly crispy. Remove the chorizo from the pot and set aside.
3. 3.
   In the same pot, add the diced onion, minced garlic, carrots, and potatoes. Sauté until the vegetables are slightly softened.
4. 4.
   Add the diced bell peppers, cooked beans, canned diced tomatoes, bay leaf, smoked paprika, ground cumin, dried thyme, salt, and pepper. Stir well to combine.
5. 5.
   Return the browned beef stew meat and chorizo to the pot. Stir everything together.
6. 6.
   Cover the pot and simmer on low heat for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the Olla Podrida hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Chorizo — Choose a high-quality chorizo with a good balance of smokiness and spiciness. If you prefer a milder flavor, opt for a sweet chorizo instead of a spicy one.
• Mixed beans — If you prefer, you can use canned beans instead of cooking them from scratch. Rinse and drain the canned beans before adding them to the stew to remove any excess sodium.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked bacon or smoked paprika.
• If you prefer a thicker stew, you can mash some of the cooked beans and potatoes with a fork before serving.
• Serve the Olla Podrida with crusty bread to soak up the delicious broth.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.

Serving advice

Serve the Olla Podrida in deep bowls, allowing the flavors to mingle and the aromas to waft through the air. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

Garnish the Olla Podrida with a sprinkle of fresh chopped parsley to add a pop of color and freshness to the dish. Serve it in rustic earthenware bowls to enhance the traditional Spanish feel.