Ingredients
3linkschorizo sausage
2tbspolive oil
1½lbcubed beef chuck roast
1oniondiced
1leekwhite part only, chopped
4clovesgarlicminced
2cupsdiced butternut squash
2potatoesdiced, or more to taste
2carrotsdiced
3cupswateror as needed
8ozcan tomato sauce
1cubevegetable bouillon
1tbspground oregano
1tspground cumin
salt and ground black pepperto taste
2cupsDitalini pasta
1cupfrozen peasthawed
1cupcooked lentils
½cupchopped fresh parsley
Preparation
Place chorizo in a large skillet over medium heat. Cook, turning occasionally and pricking each link with a fork to release some of the fat, until browned, 4 to 5 minutes. Remove sausages and slice when cool enough to handle. Set aside.
Heat oil in a large pot over high heat.
Add beef and cook until browned, 3 to 4 minutes. Add reserved sausage slices, onion, leek, and garlic and saute until onion is translucent about 3 minutes.
Reduce heat to medium-low and stir in butternut squash, potatoes, and carrots. Add water and tomato sauce. If vegetables are not covered with liquid, add more water to cover.
Add bouillon cube, oregano, cumin, salt, and pepper and bring to boil.
Reduce heat to low and cook, stirring occasionally, until stew thickens up, about 1 hour.
Add pasta, peas, lentils, and parsley. Cook until pasta is tender yet firm to the bite, 8 to 10 minutes. Add more water until desired consistency.
