Catalan Cooking Pot

Pasta dishes are always a good idea!

1. clean vegetables, remove the peel and rinse. Cut onion and garlic into thin slices, cabbage into thick wedges, carrots into thick sticks, leek into thick rings, celery into large pieces, tomatoes into strips. Cut potatoes into quarters.

In an ovenproof saucepan (preferably cast iron), bring soup to a boil with oil, thyme, garlic, onion and 1 bay leaf spice. Add the meat. Make stew at low temperature with lid closed for about half an hour. Preheat oven to 200 degrees.

3. add vegetables and cook stew in oven (middle rack / wire rack) until meat is tender (about half an hour).

4. make pasta in salted water al dente, drain and drain.

Skim off two thirds of the soup. Add noodles and parsley. Bring the noodle soup to the table as an entrée.

Cut the beef into slices and serve with the vegetables.

Serve with salsa verde and white bread as main course.

Salsa verde preparation in about 10 min. Chop parsley, garlic and capers, mix with breadcrumbs, juice of one lemon and zest. Fold in oil a little at a time.

Season salsa verde with salt and freshly ground pepper to taste. Nutritional value per unit .

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