Chorizo Barley Stew Food

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CHORIZO & ROSEMARY PEARL BARLEY RISOTTO



Chorizo & rosemary pearl barley risotto image

Replace the usual rice with filling, storecupboard barley. Spicy Spanish sausage provides a rich flavour and vibrant colour

Provided by Katy Greenwood

Categories     Main course

Time 55m

Number Of Ingredients 7

225 chorizo ring, sliced
1 onion, finely chopped
1 garlic clove, finely chopped
300g pearl barley
400g can chopped tomato with sliced olives
1l hot chicken stock, made with 1 stock cube
2 stalks rosemary, leaves chopped

Steps:

  • Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.
  • Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go.
  • Season and stir in the rosemary and chorizo to serve.

Nutrition Facts : Calories 497 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1.6 milligram of sodium

CHORIZO & BARLEY STEW



Chorizo & barley stew image

This storecupboard stew with spicy chorizo and long-stem broccoli makes a great midweek family meal. An easy, hearty option that anyone can whip up

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11

½ tbsp sunflower oil
200g cooking chorizo , thickly sliced
4 banana shallots , peeled and quartered
1 tsp smoked paprika
400g King Edward potatoes , cut into large chunks
90g dried pearl barley
900ml chicken stock
200g long-stem broccoli , trimmed
1 lemon , zested and 1/2 juiced
25g flat-leaf parsley
1 garlic clove

Steps:

  • Put a large casserole or saucepan over a medium heat, add the oil and chorizo, and fry for 5-7 minutes or until lightly charred. Remove the chorizo with a slotted spoon and set aside. Add the shallots and a pinch of salt, and fry gently for 5-7 minutes until soft and translucent. Add the paprika and potatoes, cook for 1 min more, then add the barley and stock and bring to the boil. Stir well, then reduce the heat and cook for 20 mins. Add the broccoli and cooked chorizo and cook for 2-3 mins with the lid on or until the broccoli is tender.
  • Meanwhile, finely chop the parsley and garlic, and combine with the lemon zest in a bowl. Set aside.
  • Stir the lemon juice through the stew and season to taste. Ladle into shallow bowls and top with the fragrant herb and garlic mixture.

Nutrition Facts : Calories 432 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium

CHORIZO-POTATO STEW



Chorizo-Potato Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
Kosher salt
3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick
3 cloves garlic, minced
3 russet potatoes, peeled and cut into 1-inch chunks
Freshly ground pepper
4 cups low-sodium chicken broth
2 bay leaves
1 teaspoon smoked Spanish paprika
1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups)
Chopped fresh parsley, for topping
Toasted crusty bread, for serving

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
  • Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

CHORIZO STEW



Chorizo Stew image

I love chorizo and quite often whip up a stew like this for supper. It is very adaptable to whatever you happen to have around the house.

Provided by Sackville

Categories     Stew

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons oil
2 bay leaves
1 small onion, thinly sliced into half-moons
1 green pepper, seeded and sliced
2 fresh chorizo sausages, cut into 1 cm thick slices
1 potato, peeled and diced
1 (400 g) can white beans, drained and rinsed
2 (400 g) cans chopped tomatoes
1 tablespoon tomato paste
1 tablespoon paprika (preferably smoked paprika)
1 teaspoon chili powder
1 spring onion, sliced
salt and pepper, to taste

Steps:

  • Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
  • Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
  • Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
  • Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
  • Season to taste.
  • Ladle into bowls and top with the spring onion.

Nutrition Facts : Calories 831, Fat 38.9, SaturatedFat 10.9, Cholesterol 52.8, Sodium 859.1, Carbohydrate 90.3, Fiber 20.6, Sugar 15.9, Protein 36.6

BEEF BARLEY STEW



Beef Barley Stew image

Make and share this Beef Barley Stew recipe from Food.com.

Provided by Village Cafe

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb boneless beef cube
3 cups white potatoes, cubed
2 cups carrots, chopped
1/2 cup barley
1 (8 ounce) can diced tomatoes
1/4 cup green pepper, diced
1/2 cup onion, chopped
1/2 cup celery (optional)
2 bay leaves
salt & pepper
1/4 cup beef base (powder)
6 cups water

Steps:

  • brown beef with onions in large pot.
  • Add water once browned and bring to a boil.
  • Add barley and remaining vegetables.
  • Bring to a boil on medium heat.
  • Add beef soup base and bay leaves.
  • Simmer until vegetables are at desired texture. Add salt and pepper to taste.

TRADITIONAL IRISH STEW WITH PEARL BARLEY



Traditional Irish Stew With Pearl Barley image

I got this recipe off from my friend's mum when we were in Ireland last year for our summer holidays. It is different from the other recipes I have found here with the addition of pearl barley. The original recipe states to add in the meat and the vegetables all in at once but I find that the veggies get a bit mushy with the long cooking time, so I add in the vegetables during the last hour. So, you could do it either way! I usually serve it with Irish Soda Bread. Here is Ms Happy Farmer's Recipe #228509 which we truly enjoyed!

Provided by AaliyahsAaronsMum

Categories     Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs lamb chops, cut into 2 . 5cm thick pieces (bone in)
2 -3 tablespoons plain flour
4 -5 tablespoons olive oil
2 medium onions, roughly chopped
3 carrots, peeled and cut in chunks
4 large potatoes, peeled and cut into chunks
2 tablespoons pearl barley
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
2 pints good beef stock or 2 pints lamb stock
3 tablespoons fresh parsley, chopped

Steps:

  • Start off by trimming and cutting away excess fat off the meat.
  • Pat the pieces dry and in a bowl toss them with flour.
  • In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
  • In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
  • Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
  • Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
  • Increase the heat and bring it to a simmering point.
  • Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
  • After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
  • Carefully stir in 2 tbsp of chopped parsley and take it off heat.
  • Garnish with the remaining 1 tbsp of chopped parsley and serve!

Nutrition Facts : Calories 1377.8, Fat 90.2, SaturatedFat 35.6, Cholesterol 209.8, Sodium 999.2, Carbohydrate 82.5, Fiber 11.4, Sugar 7.4, Protein 58.5

CHICKEN AND BARLEY STEW



Chicken and Barley Stew image

Make and share this Chicken and Barley Stew recipe from Food.com.

Provided by Bertha C.

Categories     Stew

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts
1/2 cup raw barley
5 cups chicken stock (I use boullion cubes & water)
1 stalk celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons minced fresh parsley

Steps:

  • Toss all of the ingredients, except the parsley into a large stock pot.
  • Bring to a boil, cover loosely and reduce the heat to low.
  • Let the stew simmer for about 1 1/4 hours, stirring occasionally.
  • Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
  • Then return the chicken to the stew and continue to simmer for 15 min more.
  • Swirl the parsley into each bowl before serving.

Nutrition Facts : Calories 284, Fat 5.8, SaturatedFat 1.4, Cholesterol 46.8, Sodium 531, Carbohydrate 33.8, Fiber 5.6, Sugar 7.7, Protein 23.7

SLOW-COOKED SPICY BEEF, TOMATO & CHORIZO STEW



Slow-Cooked Spicy Beef, Tomato & Chorizo Stew image

You will need a slow cooker for this recipe, but its one that I have been doing for a while for the family, its really cheap but fulfilling and always guaranteed to warm those cockles!!

Provided by staceywacey

Categories     Stew

Time 8h20m

Yield 10-12 serving(s)

Number Of Ingredients 15

1/4 kg lean ground beef (or any lean mince to suit your budget)
1/4 kg stewing beef (or any stewing cuts of meat to suit your budget)
4 chorizo sausages, chopped into cm slices
1 (28 ounce) can chopped tomatoes, open and pour into a bowl (chopped plum tomatoes are nice, we will need the juice so don't throw it away)
6 carrots, chopped into inch size pieces
1/2 swede, chopped into inch size pieces
2 turnips, chopped into inch size pieces
6 large potatoes, chopped into inch size pieces
1/2 cup lentils (already soaked)
1/2 cup pearl barley (already soaked)
1 cup chickpeas (already soaked)
3 pints water, to cover the ingredients in the pot but leave at least 1 inch from the top of the pot
2 tablespoons Worcestershire sauce
2 tablespoons gravy, granules
1 pinch pepper (to season)

Steps:

  • Make sure you prepare this in the morning and leave it bubbling away for at least 8 hours (make sure you don't leave it unattended and follow the guidelines of your slow-cooker). You can do this even if you don't have a slow-cooker but use a fairly big deep-bottomed saucepan or casserole pot and leave on a low heat setting for at least 3 hours.
  • 1. Prepare all veggies and chop into about inch size pieces or bigger if you like (I prefer big chunks).
  • 2. Prepare the tomatoes as above.
  • 3. Chop the stewing beef into inch size pieces, you don't really want them much bigger as they will go chewy and not soft.
  • 4. Chop the chorizo sausages as above into cm size slices.
  • 5. place all ingredients (except the gravy granules and worcester sauce) into your slow cooker along with the water or vegetable stock and turn on as per guidelines. Leave until it comes to the boil and when it starts to simmer add the gravy granules and worcester sauce. Leave bubbling away for approx 8 hours (3 hours if not using a slow cooker) and then serve. be careful as can be very hot!

Nutrition Facts : Calories 481.1, Fat 13.9, SaturatedFat 5.2, Cholesterol 53.4, Sodium 564.2, Carbohydrate 65.5, Fiber 11.2, Sugar 8.2, Protein 25.4

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