Escudella i carn d'olla

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
• 500g (1.1 lb) chicken thighs, bone-in 500g (1.1 lb) chicken thighs, bone-in
• 2 onions, chopped 2 onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 3 cloves 3 cloves
• Salt and pepper to taste Salt and pepper to taste
• 2 liters (8 cups) beef or chicken broth 2 liters (8 cups) beef or chicken broth
• 250g (9 oz) pasta or rice, cooked (for serving) 250g (9 oz) pasta or rice, cooked (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef, pork, and chicken to the pot, and brown them on all sides.
3. 3.
   Add the carrots, potatoes, cabbage, tomatoes, bay leaves, thyme, cloves, salt, and pepper to the pot. Stir well to combine.
4. 4.
   Pour in the broth, making sure all the ingredients are submerged. Bring the stew to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the meats are tender.
5. 5.
   Remove the bay leaves, thyme sprig, and cloves from the stew. Adjust the seasoning if needed.
6. 6.
   Serve the escudella i carn d'olla hot, with a side of cooked pasta or rice.

Treat your ingredients with care...

• Beef, pork, and chicken — For the best flavor and tenderness, choose high-quality cuts of meat from a trusted butcher.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Potatoes — Cut the potatoes into uniform cubes to ensure they cook at the same rate.

Tips & Tricks

• To enhance the flavor, you can add a splash of red wine to the stew while it simmers.
• For a thicker broth, you can mash some of the cooked potatoes and vegetables before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Feel free to customize the vegetables used in the stew based on your preferences and seasonal availability.
• Serve the stew with a dollop of aioli or a sprinkle of grated cheese for an extra touch of flavor.

Serving advice

Serve the escudella i carn d'olla in deep bowls, making sure to include a generous portion of meats, vegetables, and broth in each serving. Accompany it with a side of cooked pasta or rice to complete the meal.

Presentation advice

Garnish each bowl of escudella i carn d'olla with a sprig of fresh thyme or a sprinkle of chopped parsley to add a pop of color. Serve the stew piping hot to fully enjoy its comforting qualities.