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Spanish stew with chorizo ​​and carrot dill puree
 
 
4 ServingsPTM30 min

Spanish stew with chorizo ​​and carrot dill puree


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Directions

  1. Heat the oil and fry the carrot, bay, rosemary, thyme, onion and garlic for about 10 minutes. Add the peppers and chorizo ​​and cook for 5 minutes.
  2. Add the flour and cook for 5 minutes while stirring. Add the wine and cook for another 3 minutes.
  3. Then add the stock, slices of beef and tomatoes and cover for 2 hours at a low setting.
  4. Boil the oven without lid for another 10 minutes at a low setting until the cooking liquid has thickened slightly. Serve with the carrot dill puree (see tip recipe).

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Nutrition

635Calories
Fat57% DV37g
Protein112% DV56g
Carbs6% DV18g

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