This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days. Yes, it’s a large amount of paprika, but it serves as a base flavor for the stew and gives it a deep red color and smoky aroma.
Recipe information
Yield
8 servings
Ingredients
6
2
8
3
2½
2
1
8
⅓
½
1
2
Preparation
Step 1
Cook bacon in a large pot over medium heat, stirring occasionally, until beginning to brown but not yet crisp, 5–7 minutes. Transfer to paper towels.
Step 2
Add onions to same pot and cook, stirring often, until golden and softened, 8–10 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes. Return bacon to pot, then add potatoes, chorizo, mushrooms, broth, paprika, and cayenne and bring to a boil. Reduce heat so liquid is at a bare simmer and cook, stirring occasionally, until potatoes are tender, 25–30 minutes. Remove from heat; season with salt.
Step 3
Stir sour cream and 2 Tbsp. water in a small bowl to combine; season with salt.
Step 4
Divide stew among bowls and top with sour cream, dill, and a few grinds of pepper.
Leave a Review
Reviews (23)
Back to TopI made this last night, albeit a very modified version. I went without the bacon and mushrooms (was cooking for friends who don't like either of those), and it was delicious! The potatoes get wonderfully tender and saturated with the broth, and the chorizo really shines. I left half of the chorizo in full moons rather than half-moons for some texture diversity since I didn't use bacon or mushrooms. The amount of paprika in the recipe was appropriate. Warning, this does yield a LOT of stew (which isn't a bad thing -- leftovers will be great today!), but it's definitely something to be mindful of. This may be making it onto my Christmas Eve menu this year; it was that good. Totally recommend with some good, crusty bread for dipping into the broth.
Anonymous
Berkeley, CA
11/28/2018
Made this last night for a pot luck. Prep work takes a while (depending how fast you cut), so make sure you allot a good amount of time before you actually turn the stove one. But it really does yield a lot of stew and is worth the prep time it takes - arguably more than 8 servings. To ease anyone's concern - the amount of paprika IS correct - make sure you find the smoked one, as indicated in this recipe. The stew is ready a little sooner than 25-30 minutes, so make sure you're checking around the 15-20 mark. And err on the safe side and use a larger pot! Andy's right when he says that this is really warming and appropriate for snowy weather - highly recommend!
Tilbius
Astoria, NY
12/15/2018
I would totally make this stew but the recipe calls for 2 cups of dill and only has us put a little on top when serving. Andy am I reading this wrong?
Anonymous
Saratog, NY
1/18/2019
i would rather use cilantro than dill. and riddle me this: why do the taters have to be peeled? (i like the peels.) a nice amount of onions, mushrooms, and smoked paprika, IMO. would some kind of greens work in this? collards, mustard, turnip3 kale? suggestions? i'd choose bitter greens and a splash of some kind of vinegar over sauerkraut.
hollis5
Vero Beach, FL
1/19/2019
Delicious! Have made this twice now and it's been amazing both times. I leave the skin on the potatoes. Adding chickpeas was a wonderful decision and I totally recommend it -- they soak up the flavor so well and add another texture to the mix. Yields a ton of stew, but the leftovers are just as good as (and honestly, probably even better than) the first time it's served. A must make for the winter.
Anonymous
Berkeley, CA
1/20/2019
This was incredible! The broth was so delicious. I was leery of using 1/3 C of paprika but, so glad I did. I cut both the sour cream and dill in half. It was perfect to cut the heat from the stew.
angelab017
St. Louis, MO
1/21/2019
Works well with many types of grilled sliced sausage. But the dill was weird and totally out of place. Do it again but not with any dill
Anonymous
1/26/2019