Name: Authentic Escudella i Carn d'Olla Recipe
Prep time: 30 min
Cook time: 240 min
Yield: 6
Cuisine: Andorra
Ingredients: 1 kg beef (shank or chuck, cut into large chunks); 250 g pork ribs (cut into pieces); 200 g botifarra (Catalan sausage) or other firm sausage; 1 chicken carcass or 2 chicken legs (for stock); 200 g pasta (fideus or small macaroni); 2 potatoes (peeled and cut into chunks); 2 carrots (peeled and sliced); 1 leek (cleaned and sliced); 1 onion (peeled and quartered); 2 celery stalks (chopped); 1 head of garlic (halved horizontally); 2 bay leaves; 1 teaspoon black peppercorns; Salt to taste; 4 liters water; Fresh parsley (for garnish)

Escudella i Carn d'Olla Andorra

A hearty stew with meat, vegetables, and pasta, traditionally served on Sundays and holidays.

Andorra stew

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