Traditional Madrid Stew
Casserole
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Cook Time
3 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This Madrid stew is a comforting spoon dish, perfect for cold winter days. I have been preparing it for years and it is always a success at home. The key is in the quality of the ingredients: a good beef, tasty bacon and a quality chorizo make the difference. The chickpeas, soaked the night before, are cooked slowly along with the vegetables, creating a rich broth full of flavor. We serve the soup first and then the meat and vegetables, a complete feast! Ideal for sharing with family or friends, this stew is a dish that warms the body and soul.
Ingredients (15 ingredients)
-
400 grs beef
-
2 piece beef bones
-
100 grs bacon in one piece
-
150 grs hen or chicken
-
50 grs ham in one piece
-
50 grs chorizo
-
180 grs chickpeas
-
2 piece carrots
-
2 piece leeks
-
2 piece potatoes
-
750 grs cauliflower
-
75 grs pasta for soup
-
2 clove garlic
-
Oil
-
salt
Preparation (9 steps)
Soaking the chickpeas
The night before, put the 180 gr of chickpeas in a container with water and salt. Leave to soak overnight.
Initial cooking of meats and bones
Pour 2.5 liters of cold water into the Thermomix bowl. Add salt to taste. Incorporate the 400 gr of beef, the 2 beef bones, the 100 gr of bacon, the 150 gr of hen or chicken, the 50 gr of ham and the 50 gr of chorizo. Program 30 Min./100°C/Reverse rotation/Spoon speed.
Add chickpeas and vegetables
Drain the soaked chickpeas and add them to the Thermomix bowl. Peel and cut the 2 carrots, the 2 leeks and the 2 potatoes into large pieces. Incorporate the vegetables into the bowl.
Simmering
Program 60 Min./98°C/Reverse rotation/Spoon speed. At the end, verify that approximately 1 liter of broth has been obtained. If necessary, prolong the cooking for a few more minutes.
Strain the broth and reserve
Strain the stew broth with a large strainer and reserve the broth in a container. Remove the meats and vegetables from the bowl and reserve them separately.
Cooking the pasta
Pour the strained broth back into the Thermomix bowl. Add the 75 gr of pasta for soup. Program 8 Min./100°C/Reverse rotation/Spoon speed.
Cooking the cauliflower
Cut the 750 gr of cauliflower into small florets. Pour 2 liters of water with salt into the Thermomix bowl. Place the chopped cauliflower in the Varoma container. Program 20 Min./Varoma/Speed 1.
Garlic and cauliflower sauté
Peel the 2 cloves of garlic. In a frying pan, heat a little oil. Add the peeled garlic and the cooked cauliflower. Fry until golden brown. (This step is done outside the Thermomix for a better result in the sauté).
Serve
Serve the pasta soup as a first course. On a separate platter, place the cooked meats and vegetables, accompanied by the sautéed cauliflower with garlic.
Finished cooking? Great! 🎉
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Created by
Sara Lopez
4
Rezepte
0
Kochbücher
Tags
Allergens
- Celery
- Cereals containing gluten: Wheat, Rye, Barley, Oats, Spelt, Kamut
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