Aragonese stew is a hearty, traditional dish that gathers simple ingredients to create rich flavors. While rooted in the Spanish Alpine valleys, this version speaks to cooks in Canada and the United States who love rustic home meals with bright aromatics and comforting textures. The recipe centers on a balanced mix of vegetables, savory meats, and a glossy tomato-infused broth that elevates humble pantry items into a satisfying, nourishing dish.
The ingredients form a colorful mosaic: artichoke hearts, tender Aragonese sausage, carrots, Teruel ham cut into cubes, green beans, a generous onion, garlic, potatoes, olive oil, shelled peas, tomato sauce, white asparagus, and a pinch of salt. Each component adds texture and character, from the sweetness of onions to the saltiness of cured ham and the crisp bite of green beans.
- 300 grams artichoke hearts
- 200 grams tender Aragonese sausage
- 300 grams carrots
- 200 grams Teruel ham in cubes
- 300 grams green beans
- 1 large onion
- 3 cloves garlic
- 300 grams potatoes
- 8 tablespoons olive oil
- 200 grams shelled peas
- 2 tablespoons thick tomato sauce
- 300 grams white asparagus
- salt to taste
- The vegetables are washed, trimmed, and cut into appropriate pieces. They are cooked separately until tender, with just enough water and a pinch of salt to keep their flavors intact.
- Meanwhile, garlic and onion are peeled, finely chopped, and sautéed in olive oil over medium heat until the onions turn translucent and fragrant. This creates the flavor base for the stew.
- When the onions are soft, the ham and sausages are added and gently sautéed on low heat, allowing the sausages to release their fats and the ham to mingle with the aromatics.
- After the vegetables have softened, they are drained and placed in a larger pan. Tomato sauce and the broth used to cook the green beans are added, forming a rich, cohesive sauce. The dish is heated for about five minutes, with occasional gentle shaking to ensure even warming.
- The stew is served steaming hot. For an extra touch, a few slices of boiled eggs can be placed on top as a garnish, adding a subtle creaminess and extra protein.
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