Main Recipe Index   Catalan Stew

This recipe comes from the Catalan text Libre del Coch by Robert de Nola.  I have served it several times as a host-provided main dish at potlucks.  We also often cook it at our Kitchen Demo as the aroma is enticing and the use of orange juice as the acid is something unusual to discuss with the modern audience. It can be started early in the day and once tossed into an oven or a large stew pot left largely to its own devices. Our group has several large electric roasters which are ideal for this process.  It is best just as the meat is falling apart. I usually do it with beef, but the original only says meat, so pork, mutton/lamb or even goat could be used.  I have hopes of trying it with goat some day.

  • 3-4 pounds beef chopped into chunks for stew

  • bacon fat for frying

  • 1/2 cup orange juice

  • 1 cup beef broth

  • 1 tsp ground cumin

  • 1 tsp ground cinnamon

  • 1/2  tsp ground cloves

  • saffron (optional)

 In a large pot or dutch oven brown beef chunks in hot bacon fat a few at a time and set aside.  Pour off any excess fat. Deglaze pan with orange juice, add all ingredients back into pot, cover and let cook over a medium heat until meat is tender.  (Or you can put it in your crock pot or bake in a casserole dish in oven at 350 degrees for an hour.)

When I make this in a smaller quantity I usually use half the meat and just leave out the broth.

 Cazuela de Carne (meat casserole)   

124 From Libre del Coch  Catalan 1520

 You must take meat and cut it into pieces the size of a walnut and gently fry it with the fat of good bacon; and cast in good broth and cook it in a casserole; and cast in all fine spices, and saffron and a little orange juice or verjuice and cook it well until the meat begins to fall apart and only a little broth remains…..

 This recipe comes from the Catalan text  Libre del Coch, Maestro Robert 1520 English translation Robin Carroll-Mann, 2001 

Other recipes form this manuscript


Other protein dishes



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