Total Time
11hrs
Prep 30 mins
Cook 10 hrs 30 mins

This is a traditional Madrid style stew. You can cook this quicker at a higher temperature, but it really is worth cooking it slower to get the beef very tender. I cooked this for a dinner party last week and it was a great success.

Ingredients Nutrition

Directions

  1. Saute beef in oil in casserole dish until lightly browned.
  2. Add chorizo, onion, garlic, bay leaf, marjoram and thyme.
  3. When onion limp and golden, add tomatoes and stock.
  4. Puree one can of chickpeas and add to mixture.
  5. Cover casserole and cook at 100 C for 5 hours.
  6. Drain second can of chickpeas and add to stew, cook for 30 minutes more.
  7. Season with salt and pepper and add sherry just before serving.

Reviews

(3)
Most Helpful

I was out of a lot of things...but wanted the taste of a cocido so I used this recipe as a base. I saute'd MORCILLA [blood sausage w/ rice] in the EVOO followed with onion, garlic, celery, and carrot. Then added the marjoram, bay leaf, thyme, tomatos, and 1/4 cup of white wine and let that simmer for 5 min. Followed with 10 cups of water, 1 can of pureed chickpeas,1 beef bone and 1 cup of white beans [soaked overnight]. Then I let that simmer for 3 hours. The taste was just like home [Madrid]! My mom makes the best cocido and its hard to compare but this was delicious!

Dizzyfreedom September 19, 2009

I absolutely loved this! I did end up short of the 5 or so hours recommended, but I planned ahead for that and simmered for about 30 minutes, then put in the oven on 250 for 4 hours. It's lovely! Will make again, absolutely. Thanks for sharing!

saratogaslim August 17, 2009

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