Can I make this stew in a slow cooker?
Yes, you can cook the meats and vegetables on low for 6-8 hours or on high for 3-4 hours. Add chickpeas in the last hour.
LUNCH
Catalan Escudella i Carn d'Olla: A Hearty Winter Stew
Warm your soul with a taste of Catalonia! This traditional Escudella i Carn d'Olla is a deeply comforting meat and vegetable stew, perfect for a satisfying meal on a chilly day. Featuring tender cuts of meat, an array of wholesome vegetables, and a rich, savory broth, it's a true celebration of rustic Spanish cooking.
HOW TO MAKE IT
Let's cook.
01
Place the beef shank and pork belly in a large pot with 2 quarts of water. Bring to a boil over high heat, then reduce heat to low, skim any foam, and simmer for 90 minutes.
02
Add the carrots, potatoes, and cabbage to the pot. Continue to simmer over low heat for another 30 minutes, or until the vegetables are tender.
03
Stir in the rinsed and drained chickpeas. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Continue to simmer for 15 minutes to allow flavors to meld.
04
Carefully remove the meats from the pot. Let them cool slightly, then shred or cut the meat into bite-sized pieces, discarding any bones or excess fat.
05
Return the shredded meat to the stew. Taste and adjust seasoning as needed.
06
Serve the Catalan Escudella i Carn d'Olla hot, ensuring each bowl has a good mix of meat, vegetables, and broth.
About This Recipe
Warm your soul with a taste of Catalonia! This traditional Escudella i Carn d'Olla is a deeply comforting meat and vegetable stew, perfect for a satisfying meal on a chilly day. Featuring tender cuts of meat, an array of wholesome vegetables, and a rich, savory broth, it's a true celebration of rustic Spanish cooking.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer broth, you can brown the meats slightly before adding water. A bay leaf or a sprig of fresh thyme can also be added during the simmering process for extra aroma.
Easy Substitutions
You can substitute beef shank with other stewing cuts like oxtail or short ribs. Chicken or lamb can also be used for a different flavor profile. Feel free to add other root vegetables like parsnips or turnips.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. It reheats well on the stovetop over medium heat or in the microwave.
Serving Suggestions
Serve with crusty bread for dipping. A dollop of allioli (garlic mayonnaise) can be offered on the side for those who enjoy a pungent kick. A simple green salad with a vinaigrette dressing provides a fresh contrast. For a complete Catalan meal, consider serving a small portion of pasta cooked in the broth as a first course.
Common Mistakes
Overcooking the vegetables: Add them at the right time to ensure they are tender but not mushy. Not skimming the foam: This can lead to a cloudy broth. Be sure to skim off impurities during the initial boil. Undersalting: Stews require adequate seasoning; taste and adjust throughout the cooking process. Rushing the simmer: The long, slow simmer is crucial for tenderizing the meat and developing deep flavors.
Frequently Asked Questions
What kind of beef shank should I use?
Bone-in beef shank is preferred as the bone adds significant flavor and richness to the broth.
Can I freeze this stew?
Yes, this stew freezes very well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is this dish spicy?
No, traditional Escudella i Carn d'Olla is not spicy. Its flavors are savory and comforting.
MORE TO KNOW
Escudella i Carn d'Olla is a cornerstone of Catalan cuisine, traditionally served in two parts: first the broth (escudella) with pasta, then the meats and vegetables (carn d'olla). For a more authentic experience, you can strain some of the broth after the first hour of simmering, cook a handful of small pasta (like fidelini or small shells) in it, and serve that as a first course. Then, continue with the recipe as written for the second course. This dish is particularly popular during winter months and for festive occasions.
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