Stew Espanola

Stew Espanola

  • Prep: 30 min
  • Cook Time: 2 hr
  • Total: 2 hr 30 min
  • Serving: 8

Stew Espanola is a mixed meat stew influenced by Spanish flavors. 


  • 2 pounds fresh beef brisket
  • 1/4 pound salt pork, rind removed
  • 1, 3 pound broiler-fryer chicken, cut up
  • 4 parsley sprigs
  • 4 carrots, cut in 1 inch chunks
  • 1 large onion, chopped
  • 4 large leeks, chopped
  • 1 bay leaf
  • salt
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon pepper
  • 6 chorizos
  • 1 small head cabbage, cut into 8 wedges
  • 8 small potatoes, peeled
  • 1, 16 ounce can chickpeas, drained
  • 2 cups spaghetti, cooked


  1. In a 2 gallon kettle over high heat, heat 3 quarts water, beef brisket and salt pork to boiling, skimming off foam and fat as they rise. Reduce heat to low and simmer, covered for 1 hour. Add chicken, carrots, parsley, onion, leeks, bay leaf, 2 tablespoons salt, garlic and pepper. Simmer, covered for 30 minutes.
  2. Add chorizos, cabbage and potatoes to kettle. Place chickpeas in cheesecloth and tie ends together; add to kettle. Simmer, partially covered, for 30 minutes or until vegetables are fork tender. Discard bay leaf.
  3. To serve, slice meat on a carving board and arrange slices on a platter with chicken placing chickpeas in the center. Keep warm.
  4. Place vegetables on another platter; keep warm. To make soup, strain cooking broth; add noodles and salt to taste and heat. Serve soup as a first course; then meats and vegetables as a main course.


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