Catalan Escudella i Carn d'Olla with Winter Vegetables
A traditional Catalan stew combining meats and winter vegetables, perfect for warming up during the colder months.
Preparation
Get these tasks done before you start cooking.
Marinating the Meatballs
- 1
Combine ingredients
In a bowl, mix ground beef, bread crumbs, garlic, parsley, egg, salt, and pepper until just combined.
- 2
Form meatballs
Form into small meatballs about the size of a walnut.
- 3
Chill
Refrigerate for at least 30 minutes to allow flavors to meld.
Preparing the Broth
- 1
Add solids
In a large pot, place beef shin, pork ribs, chicken, onion, carrots, celery, bay leaves, and peppercorns.
Tip: You can use cheesecloth to bundle peppercorns and bay leaves for easy removal.
- 2
Bring to boil
Cover with water and bring to a boil over medium-high heat.
- 3
Simmer
Skim off any foam that rises, then reduce heat to low, cover, and simmer for 2 hours.
Tip: Ensure the pot remains at a gentle simmer to develop the richest flavors. Prepare the broth a day in advance to deepen the flavors.
How to Make Catalan Escudella i Carn d'Olla with Winter Vegetables
Total time: 4 h 40 min · Yields 8 servings
- 1
Broth Simmering
Carefully monitor and adjust the heat to maintain a consistent and gentle simmer throughout cooking.
- 2
Meatball Browning
Fry meatballs lightly in olive oil until browned, then set aside.
- 3
Vegetable Integration
Add winter vegetables and meatballs to the simmering broth for the last 45 minutes of cooking.
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