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For a delicious weeknight meal, here’s a bone broth-based stew: spicy, creamy and satisfying! Zucchini Chorizo Butter Stew is Keto, Paleo and GAPS-friendly with just 5 simple ingredients and only 15 minutes of prep time.
Ingredients in Zucchini Chorizo Butter Stew
The five ingredients in Zucchini Chorizo Butter Stew are: zucchini, chorizo, fresh bell peppers (red, yellow or orange), bone broth and butter.
The butter plays an amazing role in this soup, making it creamy! It blends in with the cooked zucchini and chorizo to make an incredible stew base. More on that below …
How to make Zucchini Chorizo Butter Stew
With a short 15 minute prep time, the complex flavors in Zucchini Chorizo Butter Stew are deceptive!
Here’s how the components achieve their success: The butter performs magic. It makes an otherwise spicy stew into (even child-friendly) comfort food. It mellows the spices and makes the dish creamy.
Zucchini, similarly, through a long, slow cook becomes soft and forms the stew-like base. I know many are squeamish about over-cooked zucchini. In this recipe, we are not going for al dente. The zucchini plays the role of porridge or rice; it’s the cozy, thick foundation on which the spices and meat luxuriate.
Finally, there is hardly an easier dinner than this one. Already prepared chorizo is fast food. Perfectly spiced meat flavors the whole stew, taking the work away from you.
Here are the recipe steps:
- Cover and simmer the broth and zucchini for 30 minutes.
- Add the peppers and chorizo, breaking up the meat directly into the broth. Cover and slow simmer again.
- Stir in butter, and serve.
You’ll see when you make it, just how cozy and delicious this stew is, and what a neat method for creating an easy dinner that’s impressive.
What chorizo to buy
I like to buy naturally raised pork, from pigs that are actually raised outside and fed foods pigs should eat.
To find sustainably-sourced spiced meat, make sure there is no dextrose or added sugar:
- One option is Mulay’s brand, which I find at Natural Grocers.
- I really like this Bison Chorizo, which can be ordered, if you need online provisions.
- You may even have a local pasture-raising pig farmer who makes his/her own chorizo.
- If you find plain ground pork, like Niman Ranch’s, that you want to season yourself, you can actually combine the meat (per pound) with 1-1/2 tablespoons of chorizo-blend-chili powder, like this one, to essentially make your own chorizo, with very little work. Or make your own more complex chorizo spice blend here.
How to serve and store Zucchini Chorizo Butter Stew
This recipe doesn’t actually need any adornment. You can top with diced chives if you like, but it’s wonderful on its own.
I do like to serve it with sides of French brie (if you eat dairy) and fresh radishes or cucumbers.
To store, Chorizo Butter Stew keeps great in the fridge or freezer. I put any leftovers in a mason jar — for up to 3 days in the fridge. To freeze, leave 2 inches headspace at the top of your mason jar, screw a lid on tightly, and turn on its side to freeze (which prevents the jar from breaking); or pack in any freezer container you like. Freeze for up to 3 months.
To defrost, simply transfer to the fridge overnight, and then leave out on the counter for up to 4 hours if needed.
Reheat gently in a saucepan until quite hot.
Zucchini Chorizo Butter Stew (Keto, Paleo, GAPS)
- 2 pounds zucchini about 4 good-sized zucchini
- 4 cups bone broth or meat stock
- 1 pound chorizo bulk
- 3 bell peppers any combination of red, yellow and orange (or use 4 bell peppers if yours are small)
- 6 Tablespoons butter unsalted
- Cut zucchini into ½" slices. Place in medium-large size saucepan. Add bone broth. Heat broth over high heat; then reduce heat to low and cover. Simmer zucchini 30 minutes.
- Slice peppers thinly. Chop the slices into shorter bite-size sections if preferred. Add peppers and chorizo to pot. Break up meat with a spatula into simmering broth. Mix peppers in as well. Continue to break up all meat into small pieces. Replace lid and simmer 20 minutes.
- Stir the stew at this point, making sure all meat is broken up, allowing zucchini to break up and fall apart. Cook, covered, an additional 10 minutes over low heat, stirring occasionally.
- Stir in butter, allowing it to melt and mix in completely. Taste to see if it needs a little sea salt. Add and stir in a little sea salt if needed. Serve.