← Back to Search Results
stewing Spanish
Spanish Stew

Photo by:
Comments: 0
 

Recipe

A filling one-pot meal known as Cocido in Spain.

Yield: Makes 4 servings
Prep time: 25 Mins
Cooking time: 2 Hrs 45 Mins

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
  • 1½ 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

Directions

1. Heat 1 tbsp oil in a saucepan over medium-low heat. Add the onions and garlic and cook, stirring, for 10 minutes, until softened.

2. Heat the remaining 3 tbsp oil in a frying pan over medium-high heat. In batches, brown the meats and chicken. Add to the saucepan with the onions and garlic.

3. Pour the wine into the frying pan and boil over high heat, scraping up the bits, for 3 minutes, or until reduced by half. Pour into the saucepan. Add the chorizo, morcilla, ham hock, and bay leaf. Add cold water to cover and season. Bring to a boil. Cover, reduce the heat, and simmer for 1½ hours.

4. Add the potatoes and carrots and simmer for 30 minutes. Add the cabbage and garbanzo beans and cook until the meats are very tender, about 15 minutes more. Discard the bay leaf and ham hock. Divide the meat and vegetables among 4 bowls. Ladle in some of the broth, sprinkle with the parsley, and serve hot.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

2887kcal (144%)
362mg (36%)
229mg (382%)
837mcg RAE (28%)
4750mg
377mg
145g
20g
29g
128g
530mg (177%)
3294mg (137%)
65g (323%)
194g (298%)
15mg (86%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucid-food Lucid Food
by Louisa Shafia
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
living-raw-food Living Raw Food
by Sarma Melngailis
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
lidias-italy Lidia's Italy
by Lidia Bastianich
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-provence-cookbook The Provence Cookbook
by Patricia Wells
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
american-masala American Masala
by Suvir Saran
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?