Name: Traditional Escudella de Nadal from Andorra
Prep time: 30 min
Cook time: 150 min
Yield: 6
Cuisine: Andorra
Ingredients: 5 kg beef (shank or stewing cut); 1 kg chicken (whole or pieces); 200 g pork ribs; 200 g pilota (large meatball, optional but traditional); 200 g pasta (large macaroni or similar); 2 carrots, peeled and chopped; 2 leeks, cleaned and sliced; 1 turnip, peeled and diced; 1 onion, peeled and halved; 2 cloves garlic, peeled; 100 g green cabbage, shredded; 100 g chickpeas (soaked overnight, or canned); 2 bay leaves; 1 sprig fresh thyme; 1 sprig fresh rosemary; 2 liters water (or enough to cover); Salt to taste; Freshly ground black pepper to taste; 1 tablespoon olive oil (for browning, if needed)

Escudella de Nadal Andorra

Traditional Christmas stew with meat, vegetables, and pasta, a festive centerpiece in Andorran homes.

Andorra stew

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