This potato stew, mushrooms and peas is an ideal stew with which to tone the body after a cold morning. A simple stew to prepare and that you can keep in the fridge for up to three days, one more reason to prepare a double portion and have two meals resolved.
In this very complete stew, but to which you can incorporate other ingredients. I did not have time to add some cooked chickpeas that I had left over from a previous preparation. Once added, with this hearty stew and a fruit salad, I completed the meal.
Do not be lazy to prepare it. Although it is necessary to dedicate time to it, during the 2o minutes of cooking you will not need to be there. Once done, consume it in the next few days. By having potatoes this stew does not have a good freeze, a pity!
The recipe
- Extra virgin olive oil
- 1 chopped onion
- 1 green Italian bell pepper, chopped
- 2 carrots, sliced
- 220 g. mushrooms
- 4 potatoes
- ½ teaspoon of chorizo pepper meat
- 1 spoonful of fried tomato
- 2 cups of peas
- Vegetables soup
- Sal Island
- Pepper
- We put in a casserole 3 tablespoons of olive oil and poach the onion, the pepper and the carrot for 10 minutes.
- Meanwhile, we wash and cut the mushrooms in halves or quarters according to their size.
- Once the onion is poached, add the mushrooms, season and sauté until they take color.
- Then we incorporate the potatoes peeled and clicked and cook for two minutes while stirring.
- Add the chorizo pepper meat, the fried tomato and we cover with vegetable broth. Bring to a boil and cook 20 minutes or until the potato is tender.
- Three minutes before the end of time we add the peas, we let them cook and we turn off the fire.