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A traditional Catalan stew, slow-cooked with pork, vegetables, and mushrooms.
“Bou de estofat” is a slow-cooked stew that is traditionally prepared in the northern regions of Spain. It is particularly popular in Catalonia, where it is made with pork broth, vegetables, and mushrooms.
Ingredients and directions
- Prep time30 min
- Cook time2 hr
- Total2 hr 30 min
- DifficultyMedium
- Cooking methodnibbling
Ingredients
people
- $1.22
- $3.17
- $0.26
- $0.05
- $0.05
Directions
- In a cast-iron pot, with bacon, add the peeled and chopped leeks until they are golden brown.
- Add the chopped garlic and diced bacon. Cook until the meat is browned, then add the chopped tomatoes, red wine, bay leaves, and garlic.
- Cover the pot with aluminum foil and place a soup bowl filled with water on top. Let it simmer slowly for 2 hours.
- Peel the potatoes and add them, cut into pieces. If they are small, also add the mushrooms and the chorizo, cut into quarters. Simmer until everything is cooked through.
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