If you’re looking for something to eat that will warm you up from the inside out, this Portugeuse Chourico Stew is it!
During the colder months of the year I could live off of soups and stews. Most of the winter my time is spent curled up next to a heater buried underneath a blanket. I honestly can not stand the cold weather and will do anything necessary to escape the wrath it puts on my body.
I simply adore a hearty stew because not only does it fill me up, it warms my body. I can go from extremely miserable to comfortably content within minutes after eating stew. I know it sounds weird, y’all, but it’s true. The warm liquid has a way of warming me up, inside and out and this Portuguese Chourico Stew didn’t fail the test.
When I’m making stew, the chunkier the better. I don’t like to spend much time evenly cutting and dicing my ingredients. I try (I think “try” is the keyword here) to keep them all around the same size so they cook evenly, but I don’t sweat it. And neither should you! Stews are supposed to be easy, so just cut up your ingredients and throw them in the pot!
Super easy and incredibly tasty, y’all! I love all the different colors throughout this stew and the flavors…just delicious.
This recipe can easily be doubled to serve a larger party or can even be cut in half to serve a smaller party. Serve it with some fresh baked bread and butter or even cornbread. I don’t think you can go wrong either way. I love both!
I don’t have a photo of the stew in a bowl, but I’ll leave you one with the stew in the pot. I’ll be glad when I get my warmer weather and longer days back! It will make food photography so much easier.
If you are looking for other easy stew ideas, this Three Hour Stew with Purple Sweet Potato did not disappoint!
Portuguese Chourico Stew Recipe
- 1/4 cup olive oil
- 1 lb sirloin beef, cubed
- 1 lb linguica or Portuguese chouriço sausage, sliced
- 3 quarts water
- 1 small can tomato paste
- 1 cup onion, chopped
- 2 cups potatoes, peeled and sliced
- 2 cups carrots, sliced
- 1 lb kale, washed, de-stemmed, and chopped
- 1 cup pasta shells
- Salt and pepper, to taste
- Brown sirloin beef and onions in oil in large soup pot over medium heat. When beef is half done, add in the sausage. Cook all the way through.
- After sausage is lightly browned add water, tomato paste, carrots, and potatoes into pot. Let simmer for about 30 minutes.
- When the potatoes and carrots are almost fork tender, add pasta and kale. Continue cooking until pasta is al dente.
- Season and cool for a few minutes before serving with fresh bread and butter.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 664 Total Fat: 44g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 122mg Sodium: 854mg Carbohydrates: 32g Fiber: 5g Sugar: 6g Protein: 36g
What is your favorite go-to meal during the winter?