Estofat De Quaresma Catalan Vegetable Stew Recipes

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CATALAN CHICKPEA AND SAUSAGE STEW



Catalan Chickpea and Sausage Stew image

This slightly picante stew benefits from being made a day or two ahead.

Provided by Food Network

Categories     main-dish

Time 10h15m

Yield 6 servings

Number Of Ingredients 11

1 pound chickpeas, soaked in 2 quarts water for 6 hours or overnight, and drained
1 bay leaf
Salt and freshly ground black pepper
1/2 pound soft Spanish chorizo
2 tablespoons olive oil
1 medium onion, chopped
1 medium green or red pepper, chopped
2 plump garlic cloves, minced
1 28-ounce can chopped tomatoes, lightly drained
1/2 teaspoon dried thyme
1 dried cayenne pepper, or 1/4 to 1/2 teaspoon dried red pepper flakes, to taste

Steps:

  • Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside.
  • While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside.
  • Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve.

ITALIAN VEGETABLE STEW



Italian Vegetable Stew image

Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.

Provided by RALEPRICE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h40m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
2 large onions, chopped
1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
4 cloves garlic
3 tablespoons olive oil
3 large carrots, cut into 2-inch pieces
½ head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
kosher salt
½ teaspoon ground black pepper
1 ½ pounds tomatoes, coarsely chopped
2 zucchini, cut into 1-inch rounds
½ pound fresh green beans, trimmed
3 potatoes
1 tablespoon olive oil, or to taste

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
  • Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
  • Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
  • Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

Nutrition Facts : Calories 375.7 calories, Carbohydrate 41.7 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 9.8 g, Protein 10.9 g, SaturatedFat 4.5 g, Sodium 614.8 mg, Sugar 12 g

CATALAN BEEF STEW



Catalan Beef Stew image

Make and share this Catalan Beef Stew recipe from Food.com.

Provided by Satyne

Categories     Spanish

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 14

250 g piece pancetta, coarsely chopped
80 ml extra virgin olive oil
2 kg beef gravy or 2 kg boneless beef shank, cut into 2cm pieces
80 ml red wine vinegar
2 brown onions, halved, finely chopped
4 garlic cloves, finely chopped
750 ml beef stock
250 ml dry red wine
2 tablespoons tomato paste
2 (7 cm) cinnamon sticks, lightly crushed
4 sprigs fresh thyme
3 slices orange peel
30 g good-quality dark chocolate, finely chopped
fresh flat leaf parsley, to serve

Steps:

  • Preheat oven to 160°C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup) of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches.
  • Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture.
  • Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill.
  • Preheat oven to 160°C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.

Nutrition Facts : Calories 372.1, Fat 22.4, SaturatedFat 7.2, Cholesterol 10, Sodium 2386.6, Carbohydrate 23.8, Fiber 3, Sugar 3.2, Protein 15.4

ITALIAN VEGETABLE STEW



Italian Vegetable Stew image

I found this recipe in a Canadian Living Magazine, which calls for vegetable marrow. I wondered what this vegetable was, as I'd never seen it before. Turns out it is a relative of the zucchini, and zuchini or yellow squash is easily substituted. The stew, with a few small modifications, turned out delicious, and the juices are perfect to sop up with some crusty italian bread.

Provided by Katzen

Categories     Stew

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/2 lbs zucchini or 1 1/2 lbs vegetable marrows, chopped
1 red pepper, chopped
1 green pepper, chopped
6 small potatoes, chopped
9 plum tomatoes, chopped
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 bay leaf
1/2 teaspoon hot pepper flakes
1 cup vegetable broth or 1 cup water
1/4 cup basil, fresh or 2 tablespoons basil, dried
1 (16 ounce) can chickpeas
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In dutch oven or large pot, heat oil over med-high heat; saute onion, garlic, celery and bay leaf until softened, about 3 minutes.
  • Add vegetable marrow or zucchini, green and red peppers, and hot pepper flakes; cook until vegetables begin to soften, about 3 minutes. (Add basil in at this step if using dried.).
  • Add stock or water; cover and bring to a boil. Add potatoes & tomatoes, reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes. Add drained chick peas. Stir in salt and pepper and fresh basil (if using fresh.) Discard bay leaf.

Nutrition Facts : Calories 320, Fat 6.1, SaturatedFat 0.9, Sodium 652.8, Carbohydrate 59.9, Fiber 10.8, Sugar 8.4, Protein 10.2

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