Autumn Chorizo Stew

Stove-top stews are one of my favourite fall meals. They're quick to pull together (as long as a few basic ingredients are on hand), and the rich, nourishing flavours are deeply satisfying. This recipe calls for bone broth. Although water can be substituted, I highly recommend broth for it's flavour and nutritional properties (we can all handle more of its gut-healing, mineral / gelatin / collagen-rich goodness).

My best suggestion is to keep some broth on hand. Any time you cook meat on the bone, simmer those bones to have broth to use for the next few meals. It takes very little hands-on time, and ensures that a steady supply of nourishing broth is available to use for the next few meals. If you're pressed for time, freeze your bones, and make bigger batches of stock once in a while. Then, freeze it in meal-sized portions. That way, it's always ready to use, even with last-minute notice.

One last note: chorizo sausage is quite spicy. It provides an added warmth on cool fall days - but feel free to substitute a milder sausage, if chorizo isn't your thing. This meal will be just as tasty, but without the spice!

Autumn Chorizo Stew

1 - 2 Tbsp butter or lard

1 package of 4 chorizo sausage

1 quart potatoes, quartered

2 large carrots or beets, cut in large pieces

2 medium tomatoes, diced

1/2 bunch kale, leaves torn into 1" pieces

1 clove garlic, minced or chopped

sea salt

1 cup (+/-) broth of any type... broth from bones of beef, pork, goat, lamb, chicken, duck, turkey, etc

Method

Set the potatoes to cook in a small or medium saucepan. (Or, if your cast iron pan is big enough, add them at the same time as the carrots or beets, to cook everything together.)

Melt 1 - 2 Tbsp butter or lard in a large cast iron pan, over medium heat

Add the sausages, and turn them every 30 - 60 seconds to gently warm each side.

Add the carrots or beets (and potatoes, if they all fit) around the sausages.

Add about 1/2 cup broth, and cover the pan with a lid.

After several minutes, when the vegetables are just starting to become tender, add the tomatoes, kale and garlic. Sprinkle everything with salt, add the other 1/2 cup broth, and recover the pan. Cook for another 7 - 10 minutes, or until all the vegetables and tender and the sausages are cooked through.

Slice the sausages into "coins", and gently stir everything together. There should still be some broth left around the vegetables, but add more if needed.

Let cool for a few minutes before serving. Serve with sour cream or creme fraiche, and a salad (optional).

Eat, and be warmed & nourished for the next segment of the day!