Lagoa das Furnas stew

Ingredients for 4 servings:

• 800 g beef (soup meat)
• 600 g pork loin(s)
• ½ chicken
• 200 g bacon, streaky
• Salt
• 1 onion(s)
• 4 sprigs of parsley
• 2 bay leaves
• 1 tsp pepper, whole
• 2 sausages, chouriços or smoked pork sausages
• 1 small white cabbage
• 8 small potatoes
• 2 carrots
• 1 m.-large turnip(s), white
• 1 small kale (Couve galega) or some cauliflower leaves
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Stew with meat and vegetables

Place the beef and pork, the prepared half chicken, and the bacon in a large pot, pour in plenty of lightly salted water, add the whole onion, parsley sprigs, bay leaves, and peppercorns, and simmer covered over moderate heat for about 1.5 hours. Remove the meat and bacon from the broth, set aside, and baste with a little hot broth to prevent the meat from drying out. Pierce the sausages several times and bring to a boil in a small saucepan over high heat, remove from the heat, and let them simmer. Chop the cabbage, peel and halve the potatoes, trim and halve the carrots, peel and quarter the turnip, and chop the kale (Galician cabbage) or cauliflower leaves. Add the carrot, turnip, and potato pieces to the broth and simmer for about 20 minutes. Add the cabbage and cabbage leaves, and cook the vegetables in the broth over moderate heat until almost tender. Cut the meat and bacon into large cubes, debone the chicken, halve the sausages, and add everything to the vegetable pot. Simmer over low heat. Season with salt and pepper and serve in the pot.