Spanish Cocido Recipe

Name: Spanish Cocido
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 lbs casserole steak, cut into 1 inch squares; 3 tablespoons olive oil; 1/2 lb chorizo sausage; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 bay leaf; 1/4 teaspoon marjoram; 1/4 teaspoon thyme; 1 (8 ounce) can chopped tomatoes; 2 (8 ounce) cans chickpeas; 2 cups beef stock; salt and pepper; 1/4 cup sherry wine

Servings: persons

2 lbs casserole steak, cut into 1 inch squares
3 tablespoons olive oil
1/2 lb chorizo sausage
1 medium onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 (8 ounce) can chopped tomatoes
2 (8 ounce) cans chickpeas
2 cups beef stock
salt and pepper
1/4 cup sherry wine

1
Saute beef in oil in casserole dish until lightly browned.
2
Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
3
When onion limp and golden, add tomatoes and stock.
4
Puree one can of chickpeas and add to mixture.
5
Cover casserole and cook at 100 C for 5 hours.
6
Drain second can of chickpeas and add to stew, cook for 30 minutes more.
7
Season with salt and pepper and add sherry just before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs casserole steak, cut into 1 inch squares, 3 tablespoons olive oil, 1/2 lb chorizo sausage, 1 medium onion, finely chopped, and more.

Yes, Spanish Cocido falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Cocido

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