Olla de San Antón - Spanish Winter Stew

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the cubed pork shoulder and beef stew meat to the pot, and brown them on all sides.
3. 3.
   Stir in the sliced chorizo, carrots, potatoes, shredded cabbage, bay leaves, smoked paprika, dried thyme, salt, and black pepper.
4. 4.
   Pour in the beef broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the meats are tender.
5. 5.
   Serve the Olla de San Antón hot, with a side of crusty bread to soak up the flavorful broth.

Treat your ingredients with care...

• Chorizo — Choose a good quality chorizo with a smoky flavor for the best results.
• Cabbage — Make sure to shred the cabbage finely to ensure it cooks evenly in the stew.
• Potatoes — Cut the potatoes into evenly sized cubes to ensure they cook at the same rate as the other ingredients.
• Smoked paprika — Opt for a high-quality smoked paprika to enhance the smoky flavors of the stew.
• Beef broth — If you prefer a richer flavor, you can use homemade beef broth instead of store-bought.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the stew during the cooking process.
• If you prefer a spicier stew, use spicy chorizo or add a pinch of cayenne pepper.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Feel free to customize the vegetables in the stew based on your preferences or what you have on hand.
• To save time, you can use a pressure cooker to cook the stew in about half the time.

Serving advice

Serve the Olla de San Antón in deep bowls, making sure to include a generous amount of broth, meat, and vegetables in each serving. Accompany it with a side of crusty bread to soak up the flavorful broth.

Presentation advice

Garnish the Olla de San Antón with a sprinkle of fresh parsley or a drizzle of extra virgin olive oil for an added touch of freshness and visual appeal.