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Chorizo and Bacon Stew

This hearty stew created by the Open Kitchen MCR chefs is the perfect way to warm you up in the cold Winter months. Plus it is great for using up an left over veg! Can be made vegan by adding beans and/or bacon alternatives also.


Stew is served here with wilted rocket, pesto and roast potatoes.

Chorizo Sausage or Tin of Kidney Beans

Bacon x 6 slices or Vegan Bacon

Onion x 2

Garlic x 6 cloves

Pitted Olives - 320g

Tomatoes x 12

Splash of White Wine (optional)

Handful of Chopped Parsley

Handful of Chopped Sage

Olive Oil x 2tbps

Leftover Veg of your Choice


Peel and chop the garlic and onions.

Roast them in the oven with the tomatoes in a baking tray with the tomatoes for 15 minutes. at 180 degrees celsius. Loosely cover them with 2tbps of olive oil before putting them into the oven.

Chop the bacon and chorizo and fry them in a pan. If using the vegan option, do so with the bacon alternative but not the kidney beans.

Once fried add the splash of white wine to deglaze the pan (optional).

Take the garlic, onions and tomatoes out of the oven and combine with the other ingredients in the frying pan.

Add the olives, herbs and chopped leftover veg to the mixture. If using kidney beans they can be added now also.

Simmer on a slow heat and stir routinely for 20 minutes. If the mixture starts to dry out too quickly, add water.

Can be served with roast potatoes, crusty bread or any other roasted veg of your choice!


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