I had some linguica sausage and really wanted to do something new with it rather than just grill it. After finding some great veggies in my fridge, and doing a quick search on Google about Portuguese seasoning, I rolled up my sleeves and got to work. Jessi, my daughter, labeled the left over stew “The stew of my people” since she is part Portuguese she takes the credit for the inspiration that created this recipe. Gotta love her!!
This stew does well in the freezer. I always use the gallon freezer bags and lay them flat to freeze. Then you can stack the soups and stews or store them vertically. Make sure you label the bag or you will end up playing “Name That Leftover”!
This stew will take a large slow cooker.
1 tablespoon extra virgin olive oil
6 slices of bacon, chopped
1 large onion, chopped
4 cloves garlic, chopped
1 pound linguica sausage, sliced
2 1/2 pounds potatoes, cubed
4 small zucchinis, sliced
1 teaspoon chili powder
2 teaspoons paprika
2 tablespoons fresh oregano leaves, chopped
1 28 ounce can of tomato puree
1 cup red wine
1/2 cup flat leaf parsley leaves, chopped
salt and pepper to taste
crusty bread for dipping
Heat a skillet over medium-high heat. Add the olive oil to the pan and then add the chopped bacon, cook for about 3 minutes, just until the bacon begins to render fat. With a slotted spoon, remove the cooked bacon and reserve. Add the onion and garlic to the pan, cook for about 5 minutes, stirring frequently. Add the sliced linguica and continue to cook another 3 minutes or so. Add cooked bacon, onions, garlic, and linguica to the slow cooker.
In a bowl mix the tomatoes with all of the spices and red wine. Pour tomato mixture into the slow cooker. Add the potatoes, zucchini, parsley, oregano, salt, and pepper to the cooker and give it a good mix.
Cover and cook 3 hours on high, or until the potatoes are tender. Stir occasionally.
Ladle into bowls top with a couple slices of bread and ENJOY!!