Jana's Corner & One and Done Recipes

This hearty and flavorful stew is perfect for fall, providing warmth and comfort with every bite. The rich broth, combined with chorizo and tender potatoes, is sure to remind you of the season’s best offerings.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 shallot, diced (optional)
• 1 (12-ounce) package chorizo, casings removed if necessary
• 2 tablespoons minced garlic
• 3 russet potatoes, peeled and cut into 1-inch chunks
• 4 cups beef broth
• 2 teaspoons smoked Spanish paprika
• 1 bunch Swiss chard, stems removed and chopped, leaves chopped into 3-inch pieces
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• Optional: 2 cups spinach, chopped into 3-inch pieces (can be used instead of Swiss chard)

Instructions

1. Prep the Ingredients:
   • Dice the onion and shallot.
   • Peel and cut the potatoes into 1-inch chunks.
   • Remove the stems from the Swiss chard and chop both stems and leaves.
2. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onion and shallot. Sauté until they become translucent, about 5 minutes. Season with a pinch of salt.
3. Cook the Potatoes and Chorizo:
   • Add the potatoes to the pot, adding a bit more olive oil if necessary.
   • Add the chorizo, breaking it up into smaller pieces as it cooks. Stir to combine with the potatoes and onions.
   • Cook for about 5 minutes until the chorizo begins to brown.
4. Add Garlic and Swiss Chard Stems:
   • Add the minced garlic and the chopped Swiss chard stems to the pot. Cook for another 2-3 minutes, stirring occasionally.
5. Season and Add Broth:
   • Season with freshly ground black pepper.
   • Stir in the beef broth and smoked paprika, ensuring everything is well combined.
6. Simmer the Stew:
   • Bring the mixture to a simmer, then reduce the heat to low.
   • Cover and let it simmer for 30-45 minutes, stirring occasionally. Be gentle with the potatoes to avoid mashing them.
7. Adjust Seasoning:
   • Taste the stew and add more salt if needed.
8. Add Greens:
   • Add the chopped Swiss chard leaves (or spinach) to the pot.
   • Cook until the greens are wilted, about 5 minutes.
9. Serve:
10. Ladle the stew into bowls.