Andorran Escudella

local_grocery_store Ingredients

• 2 lbs beef chuck roast, cut into 1-inch pieces
• 1 yellow onion, chopped
• 1 leek, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 potatoes, peeled and chopped
• 1/2 head cabbage, chopped
• 1 can garbanzo beans, drained and rinsed
• 6 cups chicken broth
• 2 bay leaves
• 4 thyme sprigs

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat oil over medium-high heat. Add beef and cook until browned on all sides, about 8 minutes.
2. 2.Add onion, leek, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. 3.Add potatoes, cabbage, garbanzo beans, chicken broth, bay leaves, and thyme sprigs to the pot and bring to a boil.
4. 4.Reduce heat to low and simmer until beef is tender, about 2 hours.
5. 5.Remove bay leaves and thyme sprigs from the pot and season with salt and pepper to taste.

lightbulb_outline Tips

• chevron_rightFor a richer broth, use beef broth instead of chicken broth.
• chevron_rightFor a thicker stew, add a tablespoon of flour to the pot when you add the vegetables.