Spanish Stew Recipe

Name: Spanish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp olive oil; 4 small onions, quartered; 2 garlic cloves, sliced; 9 oz (250g) beef chuck, cut into 4 thick slices; 6 oz (175g) slab bacon, cut into 4 thick pieces; 4 pork spare ribs, cut into ribs; 4 thick slices pork belly, about 1lb 2oz (500g) in total; 4 chicken thighs; 1 1/2 cups white wine; 6 oz (175g) smoked chorizo, cut into 4 pieces; 6 oz (175g) morcilla; 1 smoked ham hock; 1 bay leaf; Salt and freshly ground black pepper; 8 small boiling potatoes; 4 carrots, halved lengthwise; 1 head Savoy cabbage, quartered; One 15 oz (420g) can chickpeas; 3 tbsp chopped parsley, to garnish

Servings: persons

4 tbsp olive oil
4 small onions, quartered
2 garlic cloves, sliced
9 oz (250g) beef chuck, cut into 4 thick slices
6 oz (175g) slab bacon, cut into 4 thick pieces
4 pork spare ribs, cut into ribs
4 thick slices pork belly, about 1lb 2oz (500g) in total
4 chicken thighs
1 1/2 cups white wine
6 oz (175g) smoked chorizo, cut into 4 pieces
6 oz (175g) morcilla
1 smoked ham hock
1 bay leaf
Salt and freshly ground black pepper
8 small boiling potatoes
4 carrots, halved lengthwise
1 head Savoy cabbage, quartered
One 15 oz (420g) can chickpeas
3 tbsp chopped parsley, to garnish

1
Heat 1 tbsp oil in a saucepan over medium-low heat.
2
Add the onions and garlic and cook, stirring, for 10 minutes, until softened.
3
Heat the remaining 3 tbsp oil in a frying pan over medium-high heat.
4
In batches, brown the meats and chicken.
5
Add to the saucepan with the onions and garlic.
6
Pour the wine into the frying pan and boil over high heat, scraping up the bits, for 3 minutes, or until reduced by half.
7
Pour into the saucepan.
8
Add the chorizo, morcilla, ham hock, and bay leaf.
9
Add cold water to cover and season.
10
Bring to a boil.
11
Cover, reduce the heat, and simmer for 1 1/2 hours.
12
Add the potatoes and carrots and simmer for 30 minutes.
13
Add the cabbage and garbanzo beans and cook until the meats are very tender, about 15 minutes more.
14
Discard the bay leaf and ham hock.
15
Divide the meat and vegetables among 4 bowls.
16
Ladle in some of the broth, sprinkle with the parsley, and serve hot.

1460

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 tbsp olive oil, 4 small onions, quartered, 2 garlic cloves, sliced, 9 oz (250g) beef chuck, cut into 4 thick slices, and more.

Yes, Spanish Stew falls under the Soups & Stews 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 Stew

How did you like this recipe?

Frequently Asked Questions