Recipe Madrid stew

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2 leeks

2 stalks of celery

2 roots

2 onions

1 bulb of garlic

1 veal shank

500 g pork belly without rind

1 chicken leg

2 slices of 100 g serrano ham

1 tsp black peppercorns

1 sprig of thyme

1 sprig of rosemary

3 bay leaves


150 g vermicelli

1 tbsp black olives without seeds

balsamic vinegar, to taste


½ green cabbage

1 tbsp butter


300 g waxy potatoes

4 cloves of garlic

3 tbsp olive oil

1 tsp smoked paprika (sweet)


400 g chickpeas (canned, drained weight)

2 shallots

2 cloves of garlic

2 Iberico sausages

1 sprig of parsley

2 tbsp olive oil

1 tsp. smoked paprika (sweet)


4 Iberico sausages

6 chorizo sausages


  1. Light the charcoal in the Big Green Egg and, with the grill, heat to 180°C. Meanwhile, for the stew, cut the roots and green leaves off the leeks and cut the ends off the stalks of celery. Peel the carrots and cut them into coarse pieces. Peel the onions and cut them into wedges. Remove the garlic cloves.


  1. Place the veal shank, pork belly, chicken leg and serrano ham in the oval Green Dutch Oven. Spread the leeks, celery, carrot, onion and garlic cloves over this. Add the rest of the stew ingredients, place the pan on the rack and add as much water until all the ingredients are submerged. Wait until the water begins to boil.
  2. As soon as the water boils, remove the Dutch oven and grate from the EGG. Replace the convEGGtor, put the grid back and put the pan back on. Close the lid of the EGG and bring the temperature to 140 °C. Simmer the stew for about 3 hours until the meat and vegetables are tender; stir occasionally and add additional water if necessary. At the end of the cooking time, not all the ingredients need to be completely submerged.
  3. Meanwhile, for the vermicelli, bring a pan of lightly salted water to a boil. Add the vermicelli and cook according to package directions until tender. Drain and set aside. For the cabbage, bring another pan of lightly salted water to a boil. Cut the green cabbage into wide strips. Add them to the water, blanch for 3-4 minutes and drain. Rinse the cabbage with cold water, drain well and set aside. For the potatoes, bring a pan of lightly salted water to a boil. Add the potatoes and cook for about 20 minutes until tender. Drain the potatoes, let them cool slightly and cut into slices about 2 centimeters thick. Set aside.
  4. For the vermicelli, halve the olives. Rinse the chickpeas in a colander and drain well. Peel and chop the shallots. Peel the garlic and finely chop the cloves. Cut the Iberico sausages into slices about 1 centimeter thick. Pick the leaves from the parsley and chop finely. For the potatoes, halve the garlic cloves. Set aside all ingredients until use.
  5. Remove the stew from the EGG. Remove the grid and convEGGtor and place the Cast Iron Grid in the EGG. Bring the temperature of the EGG to 190 °C. Mix the olive oil and balsamic vinegar and salt and pepper to taste through the vermicelli. Divide the vermicelli among 6 bowls or plates and fill them with the broth from the Dutch oven. Keep 200 milliliters and 1 tablespoon of broth from the pan aside to prepare the chickpeas and cabbage and place the lid on the Dutch oven so that the meat and vegetables stay warm. Eat the soup first before continuing to prepare the2nd course.
  6. For the2nd course – the chickpeas, cabbage and sausages – heat the olive oil in the Cast Iron Skillet (Small). Add the shallots and garlic and fry until the shallots are glazy. Add the slices of Iberico sausage and the paprika and brown the sausages all around. Spoon the chickpeas into the meat mixture and deglaze with the 200 milliliters of broth kept aside. Simmer the chickpeas until they are hot and much of the liquid has evaporated. Spoon into a bowl and sprinkle with the parsley. For the cabbage, wipe the skillet clean and melt the butter in it. Meanwhile, for the sausages, place the Iberico sausages and chorizo sausages next to the skillet on the grill. Grill the Iberico sausages for about 2-3 minutes and the chorizo sausages for about 5 minutes on two sides. Add the cabbage strips and the tablespoon of broth kept aside to the skillet and simmer for about 4 minutes.
  7. Scoop the green cabbage into a bowl, remove the sausages from the EGG and serve with the chickpeas. Eat this2nd course before making the3rd and final course.
  8. Before the3rd course, wipe the skillet clean again. Heat the olive oil in the skillet and add the potato slices and garlic. Bake the potatoes for about 15 minutes until golden brown. Sprinkle with the smoked paprika and serve with the meat and vegetables from the Dutch oven.

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