This iconic Madrid stew is a hearty, soul-warming dish that brings together tender meats, chickpeas, and vegetables in a rich broth that's deeply satisfying. Traditionally served in three courses—first the broth, then the vegetables and legumes, and finally the meats—this beloved Spanish classic represents the essence of comfort food perfection.
⏱️210 min
📊Medium
👥6 servings
🍽️Main
meatfamilyfestivebudget-friendly
Ingredients
500 gbeef chuck or brisket
400 gchicken thighs
200 gSpanish chorizo sausage
250 gcured ham bone or tocino
400 gdried chickpeas (soaked overnight)
600 gpotatoes
300 gcarrots
500 gwhite cabbage
200 gleeks
1 piecewhite onion
4 piecesgarlic cloves
3 piecesbay leaves
1 teaspoonblack peppercorns
2 teaspoonssea salt
3 literswater
Instructions
1PREPARE THE INGREDIENTS: Pat the beef chuck and chicken thighs dry with paper towels and set aside. Peel and quarter the potatoes into even-sized pieces so they cook uniformly. Cut the carrots into 5-cm rounds and slice the cabbage into thick wedges. Trim the leeks, cut them in half lengthwise, and rinse thoroughly between layers to remove any dirt. Peel the onion and garlic cloves. If using dried chickpeas, ensure they have been soaked overnight and drained—this reduces cooking time significantly and improves digestibility.
2BUILD THE BROTH BASE: Fill a large 4-5 liter pot with 3 liters of cold water and bring it to a rolling boil over high heat. Once boiling, carefully add the beef chuck, chicken thighs, and ham bone or tocino. Allow the mixture to return to a boil and then reduce heat to medium. Skim off any gray foam and impurities that rise to the surface using a slotted spoon—this step is crucial for achieving a clear, refined broth rather than a cloudy one. Simmer for 5 minutes to release the impurities, then skim again.
3ESTABLISH THE LONG SIMMER: Add the drained chickpeas, whole onion, peeled garlic cloves, bay leaves, and black peppercorns to the pot. Reduce heat to medium-low and maintain a gentle, steady simmer with occasional small bubbles breaking the surface—never a rolling boil, as this will make the meat tough and the broth cloudy. Partially cover the pot with a lid. Simmer for approximately 90 minutes, until the beef is just becoming tender when pierced with a knife (it should still have slight resistance) and the chickpeas are nearly soft. The longer, slower cooking develops deeper, more complex flavors.
4INTRODUCE THE VEGETABLES: After the initial 90-minute simmer, add the potatoes, carrots, leeks, and chorizo sausage (left whole so it releases flavor gradually into the broth). Add 1-2 teaspoons of salt at this stage, tasting the broth to ensure proper seasoning. Return to a gentle simmer and cook for another 45 minutes, until the potatoes are creamy and completely tender when pierced with a fork, the carrots are sweet and yielding, and the chorizo has softened and released its paprika-infused oils into the broth. The vegetables should be fully cooked but still holding their shape.
5ADD THE CABBAGE: About 20 minutes before the vegetables are completely done, add the cabbage wedges to the pot. The cabbage will initially rise above the broth but will gradually soften and compress as it cooks. Continue simmering gently for the remaining 20 minutes, allowing the cabbage to absorb the rich, meaty flavors of the broth while maintaining its subtle sweetness. The cabbage should be tender but not falling apart—it acts as a perfect foil for the heavier meats and legumes.
6TASTE AND ADJUST SEASONING: After all components have finished cooking (total time approximately 3 hours), carefully taste a spoonful of the broth. The flavor should be rich, meaty, and well-balanced with salt and pepper. Add additional salt or a few fresh cracks of black pepper if needed. Remove the bay leaves and whole garlic cloves if desired, though many Madrileños prefer to leave them in. Check that all meats are fully tender by testing with a fork—the beef should shred easily, and the chicken should pull from the bone without resistance.
7SERVE TRADITIONALLY IN THREE COURSES: This is the authentic Madrilenian way. First, ladle the broth into bowls and serve as a soup course, often with a small pasta or breadcrumbs added. Follow with a second course plating the vegetables, chickpeas, and chorizo sliced into thick rounds. Finally, serve the beef and chicken as the third course, often shredded or chopped and served with the remaining broth on the side. Some diners like to make a simple sauce with some broth and a spoonful of the flavorful fat from the top. This three-course presentation honors centuries of Madrid tradition and allows each component to shine. Serve with crusty bread for dipping in the magnificent broth.