Emeril's stewed chourico

6 servings

Ingredients

Quantity Ingredient
3.00 tablespoon olive oil
2.00 cup chopped onions
2.00 each bay leaves; crushed
2.00 tablespoon chopped garlic
1.00 cup chopped green bell peppers
½ pounds baby carrots; peeled
½ pounds new pototoes; quartered
1 salt and pepper to taste
1.00 cup dry red wine
3.00 cup beef stock
2.00 pounds chourico patties
1.00 tablespoon fresh parsley
1.00 each loaf crusty french bread

Directions

In a braising pan over medium heat, add the oil. When the oil is hot, add the onions and crushed bay leaves. Fry the onions until golden, about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the garlic, peppers and carrots. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper.

Place the patties in the center of the vegetables. Add the red wine.

Add the stock up to about ⅔ the way up the sausage. Reserve the remaining stock to add during braising. Bring the liquid to a boil and reduce to a simmer. Simmer the sausage for 1 to 1½ hours or until the vegetables are tender and the sauce has thickened to a gravy-like consistency. Add the remaining stock every 30 minutes.

Ladle the stew into bowls and serve with crusty bread.

Recipe from: "Emeril Live" on Food TV.

Entered by: Roy Olsen

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