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SOGOLONDJATA
Spanish stew with chorizo and carrot dill puree
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Ingredients
Directions
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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.
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Add the flour and cook for 5 minutes while stirring. Add the wine and cook for another 3 minutes.
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Then add the stock, slices of beef and tomatoes and cover for 2 hours at a low setting.
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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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