Mecklenburg Olleta: Hearty Stew with a Northern Twist

Ingredients

In this Mecklenburg adaptation, we incorporate local ingredients and flavors to give the Olleta a distinct Northern twist. The traditional Spanish chorizo is replaced with smoky bacon, adding a rich and savory element to the stew. Additionally, we use a variety of root vegetables commonly found in Mecklenburg, such as turnips and parsnips, to enhance the hearty nature of the dish. The use of local herbs and spices further elevates the flavors, making it a unique and delicious interpretation of the original Olleta. We alse have the original recipe for Olleta alicantina, so you can check it out.

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 150g (5.3 oz) smoky bacon, diced 150g (5.3 oz) smoky bacon, diced
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste

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, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
2. 2.
   Add the beef stew meat to the pot and brown it on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the carrots, turnips, parsnips, and potatoes to the pot. Stir well to combine.
5. 5.
   Return the bacon and beef to the pot. Add the bay leaf, dried thyme, smoked paprika, and season with salt and pepper.
6. 6.
   Pour in the beef broth, ensuring that the ingredients are fully covered. Bring the stew to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Adjust the seasoning if needed and remove the bay leaf before serving.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, consider marinating the beef in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• Smoky bacon — Opt for thick-cut bacon to add an extra smoky flavor to the stew.
• Turnips and parsnips — Make sure to dice them into small, uniform pieces to ensure even cooking and a pleasant texture.
• Potatoes — Choose starchy potatoes like Russets for a creamier texture in the stew.

Tips & Tricks

• For an extra depth of flavor, deglaze the pot with a splash of red wine after sautéing the onions and garlic.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with cold water and add it to the pot during the last 15 minutes of cooking.
• Serve the Mecklenburg Olleta with a dollop of sour cream or a sprinkle of fresh herbs for added freshness.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Feel free to customize the vegetables based on what's in season or what you have on hand.

Serving advice

Serve the Mecklenburg Olleta piping hot in deep bowls. Accompany it with crusty bread or hearty rye bread to soak up the flavorful broth. Garnish with fresh parsley or chives for a pop of color and freshness.

Presentation advice

Present the Mecklenburg Olleta in rustic earthenware bowls to enhance its hearty and comforting appeal. Sprinkle some smoked paprika on top for an extra touch of color and flavor. Serve with a side of freshly baked bread and a simple green salad for a complete meal.