Guinness® Chorizo Stew with Kerrygold Buttered Bread
with carrot and parsnipCalories
:
1083 kcalProtein
:
26.1g proteinTotal
:
45 minutesDifficulty
:
EasyHigh Veggie
Family Friendly
Allergens:
- Milk
- Barley
- Wheat
- Cereals containing gluten
- Soya
- Wheat
- Egg
- Milk
- Oats
- Rye
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Carrot
2 unit(s)
Parsnip
1 unit(s)
Onion
2 unit(s)
Garlic
2 sachet(s)
Vegetable Stock
1 tin(s)
Tomato Paste
5 grams
Thyme
100 grams
Butter
(Contains: Milk)
4 unit(s)
Country Style Sliced Bread
(Contains: Barley, Wheat May be present: Egg, Milk, Oats, Rye, Soya)
5 grams
Parsley
90 grams
Chorizo
(Contains: Milk)
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Flour
(Contains: Wheat)
Nutrition Values
Energy (kJ)4530 kJ
Energy (kcal)1083 kcal
Fat56.9 g
of which saturates33.2 g
Carbohydrate117.5 g
of which sugars34.8 g
Dietary Fiber18.4 g
Protein26.1 g
Salt7.4 g
Potassium816.3 mg
Calcium82.1 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
Cooking Steps
1
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Trim the carrot and parsnip, then half lengthways. Chop widthways into chunks.
- Pick the thyme leaves and roughly chop (discard the stalks).
- Roughly chop the parsley (stalks and all).
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the chorizo and onion, carrot and parsnip and a generous sprinkle of flour and cook for 4-5 mins.
- Add the garlic and cook until fragrant, 1-2 mins.
- Add the thyme and tomato paste and cook for another 1-2 mins. Season with salt and pepper.
3
- Add the stock, Guinness® stock paste and 600ml water (Per 2P).
- Bring to a simmer and reduce the liquid by half, 25-30 mins. Season to taste with salt and pepper.
- While the stew cooks, butter the bread with the Kerrygold butter.
4
- Divide the stew between bowls.
- Serve the bread alongside.
- Top the stew with a sprinkling of parsley.
Explore Similar Recipes
