The Spanish eat plenty of soups and stews, especially in central Spain and the colder regions. "Estofados" or "Cocidos," as they are called in Spanish, vary from region to region and use the meat and fresh vegetables that are in season. So, they might be beef, veal, rabbit or chicken-based.
Estofado de Rez a la Catalana - Catalan Beef Stew
This recipe for Catalan Beef Stew or "Estofado de Rez a la Catalana" is easy and has a unique flavor, due to a surprise ingredient - chocolate! While the stew simmers, prepare a pot of white rice to accompany it.
Estofado de Pollo - Spanish Chicken Stew
Lisa Sierra
Try this flavorful chicken stew, typical of stews eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes and warm, crusty French bread and a simple green salad for a filling, delicious meal.
Carne de Vaca con Tomate - Beef Tomato Stew
Tender chunks of beef cooked in tomatoes, onion, garlic and red peppers. Although you might think of this as a wintery beef tomato stew, it is a great dish for any time of year. Make it a day ahead and the tomato sauce will mellow and actually taste better!Pollo a la Riojana - Rioja-Style Chicken
This chicken recipe comes from the region of La Rioja, in the North of Spain, hence the name "Pollo a la Riojana." This stew includes chicken and chorizo with sautéed peppers and garlic. It is a hearty main course for winter, but is light enough for any time of the year.
Caldereta de Cordero - Lamb Casserole
Although officially called a casserole, this dish reminds us more of a rich, thick lamb stew with lots of garlic. Prepare it in cold weather and serve it with some home-fried potatoes. It is sure to warm you up!
Estofado de Conejo - Rabbit Stew
Rabbit smothered in rich tomato sauce with white wine is simply delicious. Served in a bowl with home-fried potatoes, it is sure to become one of your favorites.
