Spanish stew

Spanish stew
A filling one-pot meal known as Cocido in Spain.

4 tbsp olive oil
4 small onions, quartered
2 garlic cloves, sliced
9oz (250g) beef chuck, cut into 4 thick slices
6oz (175g) slab bacon, cut into 4 thick pieces
4 pork spareribs, cut into ribs
4 thick slices pork belly, about 18oz (500g) in total
4 chicken thighs
11⁄2 cups white wine
6oz (175g) smoked chorizo, cut into 4 pieces
6oz (175g) morcilla (Spanish blood sausage)
1 smoked ham hock
1 bay leaf
salt and freshly ground black pepper
8 small boiling potatoes
4 carrots, halved lengthwise
1 head Savoy cabbage, quartered
one 15oz (420g) can chickpeas
3 tbsp chopped parsley, to garnish


Heat 1 tbsp oil in a saucepan over medium-low heat. Add the onions and garlic and cook,
stirring, for 10 minutes, until softened.
Heat the remaining 3 tbsp oil in a frying pan over medium-high heat. In batches, brown
the meats and chicken. Add to the saucepan with the onions and garlic.
Pour the wine into the frying pan and boil over high heat, scraping up the bits, for 3 minutes,
or until reduced by half. Pour into the saucepan. Add the chorizo, morcilla, ham hock, and bay leaf.
Add cold water to cover and season. Bring to a boil. Cover, reduce the heat, and simmer for 11⁄2 hours.
Add the potatoes and carrots and simmer for 30 minutes. Add the cabbage and garbanzo
beans and cook until the meats are very tender, about 15 minutes more. Discard the bay leaf and
ham hock. Divide the meat and vegetables among 4 bowls. Ladle in some of the broth, sprinkle
with the parsley, and serve hot.
Good with Roast potatoes, and vegetables of your choice.