Emeril's stewed chourico
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | tablespoon | olive oil |
| 2.00 | cup | chopped onions |
| 2.00 | each | bay leaves; crushed |
| 2.00 | tablespoon | chopped garlic |
| 1.00 | cup | chopped green bell peppers |
| ½ | pounds | baby carrots; peeled |
| ½ | pounds | new pototoes; quartered |
| 1 | salt and pepper to taste | |
| 1.00 | cup | dry red wine |
| 3.00 | cup | beef stock |
| 2.00 | pounds | chourico patties |
| 1.00 | tablespoon | fresh parsley |
| 1.00 | each | loaf crusty french bread |
Directions
In a braising pan over medium heat, add the oil. When the oil is hot, add the onions and crushed bay leaves. Fry the onions until golden, about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the garlic, peppers and carrots. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper.
Place the patties in the center of the vegetables. Add the red wine.
Add the stock up to about ⅔ the way up the sausage. Reserve the remaining stock to add during braising. Bring the liquid to a boil and reduce to a simmer. Simmer the sausage for 1 to 1½ hours or until the vegetables are tender and the sauce has thickened to a gravy-like consistency. Add the remaining stock every 30 minutes.
Ladle the stew into bowls and serve with crusty bread.
Recipe from: "Emeril Live" on Food TV.
Entered by: Roy Olsen
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000