Spanish Stew Recipes (Estofados Espanoles)

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
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Updated on 02/24/19

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.

  • 01 of 07

    Estofado de Rez a la Catalana (Catalan Beef Stew)

    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.

  • 02 of 07

    Estofado de Pollo (Spanish Chicken Stew)

    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.

  • 03 of 07

    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!

  • 04 of 07

    Pollo a la Riojana (Rioja-Style Chicken)

    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.

    Continue to 5 of 7 below.
  • 05 of 07

    Caldereta de Cordero (Lamb Casserole)

    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!

  • 06 of 07

    Estofado de Conejo (Rabbit Stew)

    Estofado de Conejo - Rabbit Stew with Tomato Sauce

    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.

  • 07 of 07

    Estofado con Setas (Stew with Mushrooms)

    Castilla-Leon is the region where this lovely veal stew originates. The Spanish gather mushrooms and prepare traditional dishes with them, like this stew, which are very typical dishes to see on the Spanish table. Substitute beef for veal, if not available in your area.