First, the beetroot, the carrots, the potatoes and the parsnips are peeled and cut into cubes that are not too small and as large as possible. With the beetroot, you can alternatively take the vacuum-packed and pre-cooked version from the supermarket if no fresh one is available. The onion is cleaned and cut into large cubes. The chorizo is stripped of the intestines and cut into medium-sized cubes.
Now the spice bag is prepared: I always use a disposable tea filter for this. Add the finely chopped garlic, bay leaves, allspice grains (pressed with the back of a knife), star anise and chopped ginger. The fresh laurel is cut several times from the middle rib. This releases the aroma better. If you only have dried bay leaves, only use one leaf so that the dish does not become musty. Now tie the tea filter at the top with twine and set it aside for later.
Now the oil and butter are brought to 3/4 heat in a large saucepan. The oil prevents the butter from burning too quickly, but still keep an eye on it. Now add the diced vegetables, diced chorizo and onion. Sprinkle with the sugar and let caramelize while stirring for two to three minutes. Then deglaze with the red wine and let most of the alcohol evaporate for about a minute while stirring. Top up with the vegetable stock, turn up the heat briefly, bring to the boil once and reduce the heat to a third. Put in the spice bag and let the stew simmer gently for about 20 minutes. Stir occasionally.
I like it when the vegetables still have bite. That`s why I try the degree of doneness for the first time after 15 minutes. If you try this for yourself, you will automatically find the right consistency for yourself.
Now remove the spice bag and serve the stew. I like to add a poached egg, which makes a great color contrast. Then maybe add some green herbs as a decoration. When it comes to herbs, I use whatever is available, usually cress, parsley or chives.
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