Escudella Barrejada - Traditional Catalan Meat and Vegetable Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 2 chicken thighs, bone-in 2 chicken thighs, bone-in
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 1 cup cooked white beans 1 cup cooked white beans
• 100g (3.5 oz) short pasta (such as macaroni or ditalini) 100g (3.5 oz) short pasta (such as macaroni or ditalini)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking
• Chopped parsley for garnish Chopped parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the beef stew meat, pork shoulder, and chicken thighs to the pot. Season with salt, pepper, and paprika. Cook until the meats are browned on all sides.
3. 3.
   Add the diced potatoes, sliced carrots, shredded cabbage, bay leaves, thyme, and rosemary to the pot. Pour enough water to cover all the ingredients.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the meats are tender.
5. 5.
   Remove the chicken thighs from the pot and shred the meat. Discard the bones and return the shredded chicken to the stew.
6. 6.
   Add the cooked white beans and pasta to the pot. Continue simmering for another 10-15 minutes, or until the pasta is cooked al dente.
7. 7.
   Adjust the seasoning with salt and pepper if needed. Remove the bay leaves, thyme, and rosemary sprigs.
8. 8.
   Serve the Escudella Barrejada hot, garnished with chopped parsley.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose cuts like chuck or brisket.
• Pork shoulder — Opt for boneless pork shoulder for easier cubing.
• Chicken thighs — Bone-in chicken thighs add extra flavor to the stew. Remove the skin before cooking for a healthier option.
• Short pasta — Cook the pasta separately and add it to the stew just before serving to prevent it from becoming too soft.

Tips & Tricks

• To enhance the flavors, let the stew rest for a few hours or overnight before serving.
• Feel free to add other seasonal vegetables like peas or green beans for variation.
• Serve the stew with crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Escudella Barrejada as a main course, accompanied by a fresh green salad and crusty bread. It is a filling and satisfying dish on its own.

Presentation advice

Present the stew in individual bowls, making sure to include a variety of meats, vegetables, and pasta in each serving. Garnish with a sprinkle of chopped parsley for a pop of color.