RECIPE – Chorizo and root veg stew

The nights are cold, the plot is empty (almost) and you’re looking for something warming for tea on a cold winter’s eve. I’ve got just the recipe! This is my family favourite’s winter meal (and spring, summer and autumn too). A hearty mix of chorizo and vegetables topped off with crispy sweet potato. What makes this stew so wonderful is that it’s a perfect whats-left-in-the-fridge recipe, meaning you can change the recipe about with whatever veg you have available and it will always be super tasty. What’s not to love about this stew?

Chorizo and root veg stew
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

This warming stew makes a great winter's meal. Simple to prepare and easy to adapt to whatever vegetables you have lurking in the fridge. It will always taste wonderful. It also freezes well so make a big batch and have yourself an easy tea.

Course: Main Course
Servings: 4 people
Author: Jade Newman
  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 large onion, coarsley chopped
  • 1 packet spicy chorizo, paper removed, cut into 2cm pieces
  • 2 large carrots sliced
  • 1 large leek, cut into chunks
  • 250 g mushrooms, sliced
  • 1 tin butter beans, drained and rinsed
  • 2 beef stock cubes dissolved in 500ml water
  • 2 tbsp tomato puree
  • 1 dash red wine (optional)
  • 1 tbsp each of dried rosemary and thyme
  • 3 large sweet potatoes, peeled and chopped into 1 inch cubes
  • salt and pepper to taste
  1. Heat your oven to 200 deg C, add 1tbsp of olive oil to an oven proof dish and add the sweet potato. Season with salt and pepper. Place into oven and turn occasionally.

  2. Meanwhile, heat the rest of the olive oil in a large saucepan with a lid and fry the chorizo for 3-5 minutes at a high heat until the oil has taken the colour of the chorizo (this means all the good stuff has been released!)

  3. Add to the saucepan the onions and garlic and cook for another few minutes over a medium heat until the onions are softened.

  4. Then add the mushrooms, carrot, leeks, butter beans, stock and tomato puree to the saucepan. Add the dried rosemary and thyme. If using, add a splash of red wine here. Cook at a simmer with the lid on for 35-40 minutes.

  5. When the carrots and leeks are softened, after around 35 minutes, check the sweet potato. They should be soft in the middle and slightly burnt at the edges. If not, turn the oven up (or use the grill) to cook until slightly burnt. 

  6. Remove the stew off the heat and add the sweet potato pieces, mixing together gently as to not break up the potato too much.

  7. Serve in big bowls with some crusty bread for a super warming winter meal.

Recipe Notes

This recipe can be changed and more or less vegetables added. The flavour is very much consistent because of the chorizo, so sweet potato can be changed out for white potato, swede or turnip, if you like. And you can add red lentils or chick peas instead of butter beans. It really is a versatile recipe!


1 thought on “RECIPE – Chorizo and root veg stew”

  1. My husband and I loved it even though we aren’t vegetarian. We thought it tasted very authentic. I doubled the amount of lentils and stock as well as roasted the veg in spices in advance.

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