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Guinness® Chorizo Stew with Kerrygold Buttered Bread

Guinness® Chorizo Stew with Kerrygold Buttered Bread

with carrot and parsnip

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Get 50% off your first box!

Calories

:

1083 kcal

Protein

:

26.1g protein

Total

:

45 minutes

Difficulty

:

Easy

High Veggie

Family Friendly

Allergens:

Milk
Barley
Wheat
Cereals containing gluten
Soya
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

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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

Cooking steps

Get Prepped

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).

Start Cooking

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.

Add the Flavour

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.

Divide and Serve

4

Divide the stew between bowls.
Serve the bread alongside.
Top the stew with a sprinkling of parsley.

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