Stew with vegetables and minced sausage

Ingredients:

• 900 g fresh minced chorizo ​​sausage
• 1 cup chopped bell pepper
• 225 g chopped carrots
• 225 g chopped new potatoes
• 3 tbsp. l. olive oil
• 2 cups chopped onion
• 2 tablespoons garlic
• 2 crumbled bay leaves
• Salt and ground black pepper
• 1 cup dry red wine
• 3 cups veal broth or other dark broth
• 1 tbsp chopped parsley
• 1 loaf crusty Portuguese bread, sliced, for serving

Preparation:

1. Heat oil in a saucepan over medium heat. Once hot, add the onion and crumbled bay leaves. Sauté the onion in the oil until golden brown, about 3-4 minutes. Season with salt and pepper. Add the garlic, pepper, and carrots. Continue to sauté for 2 minutes.
2. Add the potatoes. Season with salt and pepper. Pour in the broth. Place the sausage in the center of the vegetables. Add the red wine. The broth should reach 2/3 of the sausage meat, so add it gradually. Save the remaining broth while you prepare this dish. Bring the liquid to a boil and reduce the heat.
   
   Simmer the sausage for about 1-1.5 hours, until the vegetables are tender and the sauce has a gravy consistency. Add the reserved broth every 30 minutes or so. Ladle the stew into bowls and sprinkle with parsley. Serve with crusty bread.