Stews and stews recipes
Grandma's Stewed Lentils
Learn how to prepare step by step some of Grandma's delicious stewed lentils with vegetables, chorizo and bacon. Ingredients, procedure and tips.
Ingredients
- 300 grams of pardine lentils
- 2 medium potatoes
- 1 onion
- 2 carrots
- 1 green pepper
- 2 garlic cloves
- 1 sausage
- 2 slices of bacon
- 3 tomatoes
- 2-3 bay leaves
- 1 sprig of thyme
- 1 tablespoon sweet paprika
- Olive oil
- Salt to taste
How to cook grandma's stewed lentils
- If we use dry pardina lentils, it is important to let them soak the night before preparing the recipe so that they soften and can be cooked.
- We take the onion and garlic, peel them and chop everything into small pieces.
- We peel the carrots and potatoes. We cut the carrots into slices and the potatoes into cubes.
- We wash the green pepper, open it in half and remove the seeds from inside. We pour water inside and cut it into small parts.
Andalusian lentil stew
Do you like Andalusian gastronomy? You will love this lentil stew with chorizo and blood sausage. Its exquisite flavor will leave all your guests' mouths open.
Ingredients
- 300 grams of lentils (I normally buy pardina lentils)
- 2 onions
- 1 red pepper
- 1 green pepper
- 2 potatoes
- 2 garlic cloves
- 2 carrots
- 2 ripe tomatoes
- 1 Asturian chorizo
- 1 onion or rice black pudding
- 100-150 grams of bacon
- 2 bay leaves
- Peppers
- Olive oil
- Salt
How to cook andalusian lentil stew
- If you have chosen another type of lentils other than pardinas, remember to soak them the night before cooking the stew.
- We wash the lentils and drain them
- Cut the onions and garlic into small pieces. We remove the seeds from the inside of the peppers, wash and cut into pieces.
- We wash and peel the tomato. We will add it directly to the stew without cutting.
Canarian lentil stew
I present to you a typical dish of Canarian gastronomy. The Canarian lentil stew. This dish will fascinate you with its simplicity and incredible flavor.
Ingredients
- 300 grams of pardine lentils
- 4 potatoes (canary potatoes)
- 2 carrots
- 1 onion
- 2 garlic cloves
- 3 ears of corn
- 1 sausage
- 1 blood sausage (optional)
- 300-400 grams of pumpkin
- 150 grams of bacon (optional)
- Water
- Peppers
- Olive oil
- Salt
How to cook canarian lentil stew
- Cut the onion and garlic cloves into small pieces.
- Cut the zucchini and pumpkin into small cubes.
- We put a splash of olive oil in a pot and pour the vegetables that we just chopped.
- Now it's time to add the chorizo and optionally the blood sausage and bacon to the casserole.
Grandma's lentil stew
Learn how to cook this delicious typical Spanish recipe for stew with vegetables. You have an exquisite flavor and it is also healthy, so you can take care of your figure!
Ingredients
- 200 grams of lentils (I always buy packaged pardina lentils)
- 2 carrots
- 1 or 2 red onions (depends on how much you like onions)
- 2 green peppers
- 2 garlic cloves
- 1 red pepper
- 1 zucchini
- 2 potatoes
- 4 tomatoes
- 1 liter of vegetable broth or water
- Spices to taste (Choose the ones you like the most!)
- Black pepper
- 2 bay leaves
- Olive oil
- Salt
How to cook grandma's lentil stew
- Peel and cut the red onion into medium sized pieces.
- We open the green and red peppers. We take out the seeds, pour water over it and cut it into pieces.
- We peel the zucchini and cut it into medium slices.
- Once we have the previous vegetables prepared, we peel the garlic (we will put them whole) and put a splash of oil in a pot.
Grandma's Madrid stew
Learn how to prepare Madrid stew, a typical recipe of Spanish gastronomy that you will surely love. Plus we tell you all the tricks!
Ingredients
- 400 grams of cooked chickpeas
- 4 chorizos (1 per person)
- 2 onion blood sausages
- 4 chicken thighs
- 1 cane bone
- 1 ham bone
- 4 potatoes
- 4 carrots
- 1 zucchini (optional)
- 1 cabbage
- 200 grams of bacon
- 200 grams of noodles
- Olive oil
- Salt
How to cook grandma's madrid stew
- The night before we soak the chickpeas with water and a little salt so that the next day, when we prepare the broth, the chickpeas are soft. Before starting to prepare the Madrid stew, we drain the chickpeas and store them.
- We take a large pot (preferably a pressure cooker), add water (approximately 2 liters) and add the bones, meat and zucchini with skin. We will cook the blood sausages and chorizos separately to prevent our broth from filling with fat.
- We also add the chickpeas to the pot. We recommend adding them with a mesh to facilitate their later removal.
- We take a separate casserole where we will cook the blood sausage and chorizos. We add water, prick the chorizos and blood sausages and cook them for 15-20 minutes. We then reserve for later use.
Grandma's Andalusian Beef Stew
Learn how to cook the traditional Catalan cuisine dish, beef stew with potatoes and carrots. We teach you how to make an exquisite recipe.
Ingredients
- 1 kg of beef in cubes to stew
- 3 large potatoes
- 2 medium onions
- 3 carrots
- 2 garlic cloves
- 1 glass of red wine
- 1 tablespoon of wheat flour
- 3 tablespoons of fried tomato
- 1 bay leaf
- 3 glasses of chicken or meat broth
- Ground black pepper
- Salt
How to cook grandma's andalusian beef stew
- If the beef is not cut, we clean it and cut it into cubes. If we already have it cut we can go to the next step.
- We take a large casserole or a pot, add a little olive oil and let it heat until the oil is very hot.
- Once the oil is hot, add the meat and stir for a few minutes until golden. Transfer the meat to a plate and reserve.
- Cut the carrots into slices and chop the onion and garlic into small pieces. We add the vegetables to the pot or casserole where we have previously cooked the meat.