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Hearty Escudella stew with meat and vegetables
Traditional Catalan meat stew

Catalan Meat & Vegetable Stew (Escudella de Pagès)

Author: Flavelo
Recipes Main Courses
Escudella de Pagès is the soul of the Catalan countryside in a bowl. This isn't a quick soup, but a ritual: a masterpiece of peasant cuisine where meats and vegetables simmer slowly into a rich, 'everything-in-the-pot' meal. Historically fuel for farmers, today it's a Sunday feast centerpiece.
🕒 Prep Time 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 2 hrs
🍽️ Servings 6 servings
🔥 Calories 650 kcal
🌍 Cuisine Spanish (Catalan)

Ingredients

Equipment Needed

  • Large stockpot (5+ quarts)
  • Ladle

Allergen Information

⚠️ Milk

Instructions

1 ✓

Drain soaked beans. Chop onion and garlic.

2 ✓

Sear meat cubes in fat until browned.

Tip: Builds the flavor base (Maillard reaction).
3 ✓

Add onion and garlic, sweat briefly. Add cold water (approx 2 quarts) and beans.

Tip: Cold water helps extract flavor from meat.
4 ✓

Simmer covered for 60 mins until meat and beans are nearly tender.

Tip: Slow cooking breaks down collagen.
5 ✓

Add chopped vegetables. Season. Cook 20-30 mins.

Tip: Veggies cook faster than meat.
6 ✓

Serve topped with parsley and optional cheese.

Recipe FAQ

No time to soak beans?
Use canned beans, but add them only in the last 10 minutes.
How to get clear broth?
Skim the foam off the top during boiling.

Ingredients

  • 10 oz Beef Shank (cubed)
  • 7 oz Pork Shoulder (cubed)
  • 5 oz Dried White Beans (soaked overnight)
  • 3 medium Potatoes
  • 2 medium Carrots
  • 1 stalk Celery
  • 1 medium Onion
  • 3 cloves Garlic
  • 3.5 oz Soft cheese (optional, for serving)
  • 1 tsp Salt
  • 1/2 tsp Whole Black Peppercorns
  • 1 bunch Fresh Parsley
  • 2 tbsp Oil or Lard