Castilian Meat and Bean Stew (Olla Podrida)
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Ingredients
- 350 g beef shin, diced
- 200 g diced pork belly, skin removed
- 150 g chorizo, sliced
- 400 g tinned white beans, drained
- 200 g savoy cabbage, shredded
- 1 onion
- 2 carrots, cubed
- 2 bay leaves
- 1000 ml chicken stock
Nutrition (per serving)
- Calories
- 609 kcal
- Protein
- 45.7 g
- Carbohydrate
- 23.8 g
- of which sugars
- 7.2 g
- Fat
- 34.8 g
- of which saturates
- 12.6 g
- Fibre
- 8.9 g
- Salt
- 3.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef, pork belly, onion, carrots and bay leaves into a large pot with the stock. Bring to the boil and skim off any froth.
- 2
Cover and simmer gently for 50 minutes until the beef is tender.
- 3
Add the chorizo and beans and simmer for 15 minutes.
- 4
Stir in the cabbage and cook for a final 8-10 minutes until tender.
- 5
Lift out the bay leaves, check the meat has no pink remaining, season to taste and serve in deep bowls with the broth.
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