Sat. Dec 3rd, 2022
How to make Madrilenian stew

Madrid stew is one of the most traditional recipes in Madrid. It is a stew made with ingredients of exquisite quality with a fairly slow cooking, since it requires a particular preparation. It is an excellent meal for the energy it contains, excellent to combat the coldest days of the year, since it is eaten piping hot. Although it can be done in different ways, in a saucepan over low heat or with an express pot, the most important thing about this easy recipe is to respect the steps to follow, opt for good quality products and prepare it with great care. However, we point out that the Madrid stew with an express pot is much faster.

To discover how to make Madrilenian stew , the ingredients needed to prepare it and more details about it, at OneHOWTO we recommend that you continue reading this article.

Steps to follow:

To start with the Madrid stew recipe you should know that the night before cooking it is necessary to soak some Castilian chickpeas . It is important that you add a little coarse salt to prevent the chickpeas from sticking together during cooking the day after.


The first step (or second after soaking the chickpeas) in this Madrid stew recipe is to boil cold water adding the ham bone, the meat and the rest of the indicated bones so that they cook. It is very important that, during cooking, you remove the foam created around the pot with a slotted spoon. Also, add water from time to time when you detect that the stew is evaporating to prevent it from drying out.


Place the fire at medium power to continue cooking. Once the pot starts to boil with the ingredients introduced, add the drained and washed chickpeas previously. Do you wonder how long it takes to cook in a pressure cooker? Well, you should know that if you make the stew in a slow cooker, the chickpeas will be tender in just 20 minutes .

If you want to know how to cook chickpeas properly , don’t miss this OneHOWTO article.


While the 20 minutes of cooking the chickpeas are over, prepare a separate pot to cook the cabbage . In another pan, cook the blood sausages and chorizos to prevent them from filling the cooked broth with fat. We point out that the Madrid stew without chorizo ​​is also very popular, prepare it as you like.


Once the cooking is about to end, add the previously peeled carrots and potatoes into the pot. When the process is finished, remove the meats to serve them in a bowl, also adding the blood sausages and chorizos.


At this point, brown the cabbage and place it in a bowl with the chickpeas, carrots and cooked potatoes . You will only have to make the stew soup!


To make the soup, strain the broth and add the thick noodles once it starts to boil. Three minutes will be enough if you use thin noodles, while thick noodles require a few more. Have you thought about making Madrid stew for children? They will love it!


Optionally, you can mix the chickpeas and the bacon to obtain a type of pasta like that of old clothes. And ready! Serve the chickpea stew in two or three turns , that is, in a traditional way. In this case, it would be as follows: first, you serve the hot soup with the noodles, then the bowl with the chickpeas, potatoes, and carrots, and finally the sausages and meats. Everything together in the same dish makes the Madrid stew a delicious recipe. As for the accompaniment, the stew does not require, since by itself, it is a forceful and unique dish. With a little bread it will be enough to eat it with pleasure.

If you liked this dish and want to know another exquisite Spanish recipe, don’t miss this article on How to make lentils with chorizo ​​and black pudding . You’ll love it!

  • To easily remove the chickpeas after cooking, add them to the pot in a mesh. In this way, you can serve the stew in several turns (traditionally there are three).
  • The remains of the Madrid stew allow you to make other recipes, such as: stew croquettes, an incredible starter for any type of meal.
  • Although this grandmother’s recipe focuses on the Madrid stew, in Spain there are other very tasty variants of stew such as the Catalan escudella, the Basque stew, the Galician stew, the mountain stew, the Asturian pot, the Murcian gypsy pot, the pot rotten, the Andalusian stew, the canary or the Maragato stew.
  • Accompany the vegetables, meat and chickpeas with a pinch of extra virgin olive oil to achieve a perfect flavor.
  • It is typical to eat cocido in Madrid with all the ingredients mixed in the same dish, but you can also eat the soup, meat and vegetables separately according to personal preferences.