Classic Catalan Mixed Meat and Vegetable Stew

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A beloved Catalan classic, this hearty mixed stew combines slow-simmered beef, pork, chicken, and a giant parsley-scented meatball with cabbage, root vegetables, and small pasta in a rich golden broth. Traditionally served during winter holidays, it is the ultimate one-pot comfort meal from northeastern Spain.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 42 gFat
• 14 gSaturated Fat
• 46 gCarbs
• 6 gFiber
• 7 gSugar
• 52 gProtein
• 920 mgSodium
• 1280 mgPotassium
• 130 mgCalcium
• 6.5 mgIron
• 34 mgVitamin C
• 460 mcgVitamin A

Ingredients

For the pilota (large Catalan meatball)

• 8 oz ground pork
• 4 oz ground beef
• 2 cloves garlic, finely minced
• 3 tbsp fresh flat-leaf parsley, chopped
• 1/4 cup plain breadcrumbs
• 1 large egg, beaten
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the broth and meats

• 1.5 lb beef shank, bone-in
• 1 lb pork shoulder or belly, cut into chunks
• 1 chicken leg quarter
• 2 links Catalan botifarra or mild Italian sausage (about 6 oz)
• 2 bay leaves
• 1 tsp whole black peppercorns
• 10 cups cold water

For the vegetables

• 1/2 small green cabbage, cored and cut into 4 wedges
• 2 medium Yukon gold potatoes, peeled and quartered
• 2 carrots, peeled and cut into 2-inch chunks
• 1 large leek, white and light green parts, rinsed and sliced
• 1 medium turnip, peeled and quartered
• 2 celery stalks, cut into chunks

For finishing

• 1 cup small Catalan fideus or small shell pasta
• 1/2 tsp saffron threads, optional
• Coarse sea salt, to taste

Directions

1. In a bowl, combine the ground pork and beef with garlic, parsley, breadcrumbs, egg, salt, and pepper. Mix gently until just blended, then shape into one large oval meatball (the pilota) about 5 inches long. Set aside.
2. Place the beef shank, pork, chicken, bay leaves, and peppercorns in a large heavy stockpot. Cover with 10 cups cold water and bring slowly to a boil over medium heat. Skim off any foam that rises to the surface, then reduce the heat and simmer gently for 45 minutes.
3. Add the pilota and the sausages to the pot and continue simmering for 20 more minutes, allowing the meatball to firm up and the sausage to cook through.
4. Add the cabbage, potatoes, carrots, leek, turnip, and celery to the simmering broth. Cook for 20 minutes, or until the vegetables are tender but not falling apart.
5. If using saffron, bloom it in 2 tablespoons of warm broth for 5 minutes, then stir it back into the pot along with the pasta. Simmer for 8 to 10 minutes more, until the pasta is al dente. Season the broth to taste with salt.
6. Remove the meats, pilota, and sausage to a cutting board. Slice the beef shank and pork, pull the chicken meat from the bone, and slice the pilota. Divide the sliced meats among six deep bowls.
7. Ladle the broth, vegetables, and pasta over the meats in each bowl. Serve immediately with crusty country bread and a small dish of toasted bread rubbed with tomato, if desired.

Cook’s Notes

• Always start the broth with cold water and bring it up gently; this extracts more flavor and creates a clearer soup.
• Skim the surface regularly during the first 30 minutes of simmering to keep the broth clean and golden.
• If you cannot find botifarra, substitute with a mild pork sausage or skip it; the pilota provides plenty of richness on its own.
• For an authentic presentation, serve the meats and broth separately, then let diners mix them at the table (this is the barrejada tradition).
• The pilota can be formed up to 24 hours ahead and refrigerated, making this a great dish for entertaining.

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