Complete Guide to make Traditional Madrid stew Recipe step by step
The traditional spoon recipes always stand out for comforting they are, many of them forceful and almost always the most full and full of flavor. I think that this is how Madrid stew can be perfectly defined and I really wanted to include the recipe on the blog.
The Madrid stew It is, as its name suggests, a typical dish of Madrid cuisine and is full of ingredients that give the resulting broth its flavor, powerful and deliciouswith which a soup with noodles is prepared that begins the feast. Learn how to prepare it with our simple recipe and feel free to change, add or remove ingredients to suit your taste.
Although its origin is humble, it is currently highly appreciated and is served in many restaurants. Of course it continues to be prepared at home and served in traditional “overturns” which are usually three (sometimes two): the first I dump the broth soup with the noodles, the second I dump the chickpeas with the vegetables and the third I dump the meat.
If you like this recipe, you will surely love it. homemade chicken broth with chickpeas, a stew with fewer ingredients than the Madrid stew and very simple. Without leaving the spoon, I encourage you to prepare the traditional garlic soup or Castilian soup or the comforting vegetable soup. Going to traditional soups from other countries we find the portuguese green broththe famous Gratin onion soup and the increasingly popular Japanese ramen or soup.
If chickpeas are your thing, don’t miss this wonderful Chickpea stew with cod and spinach or vigil stewthe Chickpea stew with spinach and chorizo or the lid of chickpeas with spinach (yes, I love spinach!).
Ingredients to make traditional Madrilenian stew step by step (4 people):
- 300 gr of dried chickpeas.
- 250 gr of beef tenderloin.
- 1 ham bone.
- 150 gr of fresh or smoked bacon.
- 1 chorizo (I have used a smoked Asturian one but you can use another type).
- 1 onion blood sausage.
- 1 salted pork back bone.
- 1 beef knee bone.
- 2 thighs with hen or free-range chicken thighs.
- 1 turnip
- 2 carrots.
- 2 small potatoes or 1 large.
- 1 onion.
- 1/4 cabbage or col.
- 150 gr of noodles. I always like to use thin noodles but they can be the thickness that you like the most.
Preparation, how to make the traditional Madrid stew recipe:
- soak them garbanzo beans from the night before in a bowl with plenty of cold water.
- To clean the Hambone use a small pot, add enough water to cover the bone and put it on high heat. When the water starts to boil, add the Hambone and leave it cooking for 5 minutes to clean it well. It is not really necessary to clean the bones if they are recent but if they are older, for example the typical bone that you have been able to cut from a ham and that smells a bit rancid, it has to go through this process.
- Takes the Hambone of the water and clean it well under a stream of cold water, being careful not to burn yourself.
- Now drain the garbanzo beans and, if you have a net for vegetables, put them in it and tie it. This is going to be very useful to you because if you add the loose chickpeas to the pot later, you lose a lot of time later removing them separately from the rest of the ingredients and it is also more difficult to remove any bones that may be loose. With the net they cook perfectly and then you take them all out together.
- For this recipe you can use a traditional pot or a pressure cooker, in both the result is spectacular and below you will see how to cook in one and the other. Throw in all the meat and bones: beef shank, bacon, chorizo, onion blood sausage, Hambone, pork bone, beef bone and the chicken or hen.
- From left to right and from top to bottom: pork backbone, ham bone, calf knee bone, calf shank, Asturian chorizo, Asturian bacon, Asturian sausage that I am not going to use this time in the stew (but they always sell all 3 together), free-range chicken and onion blood sausage
- Cover it almost completely with cold water (if you use a pressure cooker, be careful not to reach the limit line that usually marks 2/3 of its capacity) and over high heat so that the water boils.
- When it is boiling, lower the heat a little but keep bubbling and leave it like that for about 5-10 minutes while you foam the broth. To do this, with a skimmer eliminates the upper foam that forms so that the broth is left cleaner in appearance (although what we remove is not dirt but proteins and fat from the bones and meats).
- Add the garbanzo beans and follow these instructions according to the type of pot you use:
- If you use a pressure cooker Like us, put it on medium-high heat, close it and, when the 2 red rings appear, lower the heat a little (but enough to keep the two rings visible all the time) and let them cook just 15 minutesthen simply remove the pot from the heat and wait until the pressure drops and no ring is visible to open it.
- If you use a traditional pot You will need to cook them for around 1 hour and a half or 2 hours, until you check that the chickpeas are tender. When you have foamed the broth, put the fire almost to the minimum so that everything cooks slowly, always with the pot covered and stirring from time to time.
- Meanwhile prepare the vegetables. peel the carrots with a potato peeler and also with this utensil peel the potatoes and the turnip.
- Peel the onion and cut the piece of cabbage that you are going to use, always making sure that the cabbage remains attached to its central part so that it does not fall apart.
- put the carrotsthe potatothe onionthe cabbage and the turnip in a pot, cover with Waterthrow them a dessert spoon of Salt and put the fire strong.
- When the water is boiling, lower the heat so that it is soft, cover the pot and cook the vegetables until they are tender, it usually takes between 25 and 30 minutes.
- Once the meat, bones and chickpeas are ready, remove them to a separate plate. It is also highly recommended that you remove the fat from the broth that is above. It is easier to remove it when the broth is cold, so if you have prepared it overnight, pour it into containers or jars (passing it through a strainer), wait for it to cool down, cover it and leave it in the fridge and the next day it will be very easy to remove the fat from above. In any case, if you have prepared it to serve it at the moment, simply help yourself with a ladle to remove the top layer, surely you will also take part of the broth and not only fat, but nothing happens.
- take out the vegetables of their broth when they are ready and reserve them on a plate.
- take out the garbanzo beans from the net and put them on another plate.
- When you have removed fat and impurities from the upper part of the broth of the meats strain it and mix it with the broth of the vegetables, this will be our Madrid stew broth.
- put part of the broth to boil in a pot (I usually use 1 liter and a half for 4 people) and when it is boiling, cook the noodles. The time will tell you the package of noodles although they are usually 4 or 5 minutes.
Time: between 3 and 3 and a half hours in a normal pot and 1 hour and a half in a quick pot
Serve and taste:
In this dish, tradition rules and the most typical is Serve the Madrilenian stew in three turns. we start with the first rollover which consists of a plate of very hot noodle soup, with the concentrated flavors of the rest of the ingredients, without a doubt wonderful and most comforting. The second rollover consists of serving the vegetables together with the chickpeas and the third rollover they are the meat and bones that can be served as is or well arranged, with all the bones removed and even cut (chorizo, bacon, blood sausage, chicken…).
You may prepare it overnight and if you have left over, don’t worry because it holds on fridge 3-4 days perfectly and of course you can also freeze it No problem. To do this, I recommend you freeze the broth on one side, the vegetables on the other (although carrots and turnips tend to soften a bit) with the chickpeas and the meat on the other. Enjoy this traditional recipe full of flavor and simpler than it may seem at first, It’s authentic… scandal!
Variants of the traditional Madrilenian stew recipe step by step:
The best thing about traditional recipes is that, although they have a common base, in each house they usually give it their own touch, so I encourage you to feel totally free when it comes to modifying this recipe to your liking. You can add or remove ingredients or modify their proportions until you find your best Madrid stew.
For extra flavour, try using smoked Asturian sausages, which make up the famous “compango” for stew as they provide fantastic nuances. That yes, do not forget to degrease the broth well since these ingredients are especially fatty and thus it will be tasty but not heavy.
Remove the foam from the broth well during the first few minutes of cooking to obtain a broth without impurities. The ideal is for the water to bubble but not excessively so that the foam that is created above clumps together and it is easier to remove it with the slotted spoon.
I would say that in general spoon recipes feel great resting because the flavors are accentuated, for example until the next day. That’s why when I prepare cocido madrileño I usually leave the pots full all night (as long as it’s winter and it’s not hot) and the next day I take care of removing fat, straining the broth and removing the ingredients from the pots. If the meat broth has gelatinized, which is normal, simply heat it again so that it is liquid again so that you can strain it without problems.