Prep all ingredients.
In a medium heavy-bottomed pot, heat oil over medium heat. Add onion, and lower heat slightly. Stir occasionally, 3-5 min, until onions are almost translucent. Add peppers, and continue to sweat until peppers start to soften, 2-3 min. Add garlic confit, and stir to mush the garlic into the onion and peppers.
½ c dry cured chorizo, sliced thinly, casing removed if there is one
½ c dry cured sausage, such as saucisson sec or sopressata, sliced thinly, casing removed
1 ea yellow onion, diced
1 ea red bell pepper, diced
10 ea garlic confit cloves
2 ea bay leaves
1 ½ Tbs thyme oil
¼ tsp red pepper flakes
½ tsp dried oregano
2 ea sprigs rosemary
⅓ c red wine
4 oz manchego, or other semi-firm cheese, half cubed, half grated
1 14.5 oz can diced tomatoes
½ c water
¼ tsp ground white pepper
1 Tbs kosher salt
1 c israeli couscous
Add thinly sliced sausage, and let render slightly before turning heat up to medium. Add pepperflakes, oregano, rosemary, bay leaves, salt and pepper, and stir to coat everything in the oil from the sausage. Let flavors come together about 3 min, before onions start to caramelize.
Deglaze with red wine, scraping up any bits of sausage that might have stuck to the bottom of the pot. Let wine reduce by half, then add tomatoes, water, and cubed manchego. Stir to combine, bring to a simmer, then cover and let cook about 2 ½ -3 hours.
If adding couscous or other grain, add to the stew 20-30 min before the stew is done, depending on its cooking time.
Finish stew with grated manchego, and serve with a green salad and avocado.
If not using garlic confit, use half the amount of fresh garlic, grated on a microplane or minced finely.
If not using thyme oil, use olive oil and add 5 sprigs of fresh thyme or ½ teaspoon dried.