meat stew

Escudella is a hearty Andorran Meat Stew made with many types of meat, vegetables, grains and beans! It's signature quality is the bone marrow bone used to flavor the broth.&nbsp;

Escudella (Andorran Meat Stew)

pork

ham steak

15 chickpeas

15 white beans

cabbage

prosciutto

chicken breasts

water (then another 2)

bone marrow bones

peas

long grain white rice (I used basmati)

noodles

potatoes

olive oil

tsp cumin

tbsp garlic

salt and pepper

In a large pot on the stove, heat some olive oil. Roll the ground pork into meatballs and cook in oil for about 5 minutes.&nbsp;

Dice the ham, then put the ham, sausage, chicken, and bones into the pot with about 9 cups of water. The entire chicken breast can be placed in the water at once, as it will cook so much that it will easily shred itself.&nbsp;

Bring the water to a boil, then reduce the heat and let the soup simmer on the stove for two hours.&nbsp;

Remove the bones and then bring the rest of the liquid back to a boil.&nbsp;

Add in the rest of the ingredients (chickpeas, white beans, cabbage, prosciutto, peas, potatoes, rice, noodles, salt, pepper, and cumin).&nbsp;

Cook for another 30 minutes until all of the ingredients are cooked through (including the potatoes and the rice).&nbsp;

This hearty Polish stew makes a comforting family dinner for wintry days. Cabbage is slow cooked and combined with mushrooms, cooked meats and spices.

Bigos (Polish hunter's stew)

beef stock

dried mushrooms, soaked

lard

German-style sausages, sliced

smoked bacon, diced

onions, chopped

cooked pork, game meat

prunes

bay leaf

cloves

peppercorns

juniper berries

allspice berries

red wine

tomato purée

Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender.

Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned.

Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.

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Escudella (Andorran Meat Stew)

Bigos (Polish hunter's stew)

Top 2 meat stew recipes from across the web

The most viewed meat stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Escudella (Andorran Meat Stew)

Bigos (Polish hunter's stew)

The most viewed meat stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine