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- Preparing Time: 1 hour and 55 minutes
- Total Time: -
- Served Person: 12
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 (8 ounce) can tomato sauce
- salt and ground black pepper to taste
- 1 onion, diced
- 1/2 cup chopped fresh parsley
- 2 carrots, diced
- 1 cube vegetable bouillon
- 1 tablespoon ground oregano
- 4 cloves garlic, minced
- 2 cups ditalini pasta
- 3 links chorizo sausage
- 1 1/2 pounds cubed beef chuck roast
- 1 leek, white part only, chopped
- 2 cups diced butternut squash
- 2 potatoes, diced, or more to taste
- 3 cups water, or as needed
- 1 cup frozen peas, thawed (optional)
- 1 cup cooked lentils (optional)
- Carbohydrate 34
- Cholesterol 39
- Fat 15
- Protein 16.6
- Sodium 346
- Calories 335 calories;
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. You may need to add more water at this point, since the pasta will absorb liquid and the stew may become too dry.
