Catalan Escudella i Carn d'Olla (Hearty Meat & Vegetable Stew)

100g beef shank 1 Catalan sausage (botifarra), about 50g 30g chickpeas, soaked overnight 1 small potato, peeled and diced 1 small carrot, sliced 30g cabbage, chopped 1 tbsp olive oil 400ml water Salt and pepper to taste 1 garlic clove, minced 1 sprig fresh parsley (optional)

A comforting and traditional Catalan stew, Escudella i Carn d'Olla combines tender meat with vegetables and chickpeas in a savory broth. Perfect for a warming main dish, this recipe delivers authentic flavors in a single bowl.

Steps

1. Soak chickpeas overnight, then drain. 2. In a pot, heat olive oil over medium heat. Brown beef shank and sausage for 2–3 minutes. 3. Add soaked chickpeas, potato, carrot, and cabbage. Stir to combine. 4. Add water and bring to a gentle boil. Skim off any foam that rises. 5. Add salt, pepper, minced garlic, and simmer gently for 60 minutes, until beef and chickpeas are tender. 6. Adjust seasoning. Serve hot, garnished with fresh parsley if using.